Sweet And Peppery Watermelon Salad Recipes

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE

Steps:

• For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
• For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
• Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
• Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

SWEET AND PEPPERY WATERMELON SALAD

Steps:

• Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
• Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

WARM WATERMELON SALAD

Steps:

• Place watermelon in a large bowl.
• Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over watermelon; season with salt and pepper and toss to coat. Sprinkle parsley over salad.

SWEET AND SPICY MELON SALAD

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

SWEET AND PEPPERY WATERMELON SALAD

Steps:

• Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
• Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

TANGY WATERMELON SALAD

Steps:

• In a large bowl, combine the watermelon and onions. In a small bowl, combine the orange juice, vinegar, honey, red pepper and seasonings; slowly whisk in the oil. , Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

SOUTHWEST WATERMELON SALAD

Steps:

• Pour canola oil in a thin stream into vinegar; whisk until blended. Season dressing with salt and pepper.
• Toss watermelon, shallots, cilantro, and dressing together in a large bowl. Arrange arugula on plates and spoon salad on; top with pepper Jack cheese.

WATERMELON AND FETA SALAD

Steps:

• On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
• Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
• Drop the basil leaves over the watermelon and feta. Serve immediately.

SWEET PEPPER SALAD

Steps:

• In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.

RED AND YELLOW WATERMELON SALAD

Steps:

• In a large salad bowl, combine the watermelon cubes, scallions and red onion.
• In a small non-reactive bowl whisk together the vinegar and olive oil. Season with salt and pepper to taste.
• Pour the vinaigrette over the melon mixture. Add the herbs and toss gently to coat.
• Cover and refrigerate 1 hour.

TUNA SALAD WITH HOT AND SWEET PEPPERS

Steps:

• Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
• Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.