Food Lion Kitchen: Watermelon Salad

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FOR THE VINAIGRETTE

½ cup balsamic vinegar

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2 cups olive oil

1 teaspoon garlic, minced

1 tablespoon Italian parsley, chopped

1 tablespoon basil, chopped

1 teaspoon shallots

2 tablespoons sugar

1. Combine all ingredients.  Set vinaigrette aside.

FOR THE SALAD

18 to 20 large leaves greens

6 small leaves greens

sage flatbread, cut into strips

3 cups watermelon, diced

1 cup mozzarella or feta, diced

balsamic vinaigrette

½ cup sliced almonds, toasted

2 tablespoons basil, sliced

1. Lay out greens, including a small leaf in the center, on plates.

2. Lay out bread in a triangular pattern in between greens.

3. In a bowl, combine watermelon, mozzarella and vinaigrette. Place in center of plate.

4. Sprinkle toasted almonds and sliced basil on top.

YIELD: 6 Servings