FRESH Ideas: Watermelon


1 six ounce bag spinach leaves

2 cups cubed watermelon

1 heirloom tomato, cut into wedges

1 cup blueberries

1/2 cup jicama, julienned

1/4 cup parmesan, grated

1/4 cup white wine vinegar

1 lemon

¼ cup mint leaves

1 tablespoon Dijon mustard

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup olive oil


Place the spinach in the bottom of a shallow salad bowl. Top with the watermelon chunks, then the tomatoes, blueberries, jicama and parmesan. Place all of the remaining ingredients in a blender and puree until smooth. Pour into a salad dressing bottle. Drizzle over salad.

Recipe by Christine Gardner


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