Watermelon Rocket Salad with Pickled Onions
Servings: 0
Calories: 267kcal
Ingredients
White Balsamic Vinaigrette
- 1/4 cup white balsamic vinegar do not substitute
- 3 tbsp finely diced shallots
- 2 tbsp garlic
- 1 tbsp fresh lemon juice
- 1 cup extra virgin olive oil
- salt and pepper to taste
Pickled Onions
- 1 large red onion, sliced thinly
- 1 1/2 cups water
- 3/4 cup raspberry wine vinegar can substitute red wine vinegar
- 3/4 cup sugar
- 2 tbsp salt
Salad
- 4 cups seedless watermelon, cut into cubes
- 3 cups baby argula
- 1/4 cup balsamic vinaigrette as prepared in recipe
- 1/2 cup crumbled feta cheese can substitute crumbled goat cheese
- 1/4 cup pickled onion as prepared in recipe
- 1/4 cup balsamic glaze usually near vinegars in grocery stores
- salt and pepper to taste
Instructions
Balsamic Vinaigrette
- Combine first four ingredients together in blender or using immersion blender.
- Slowly add in the oil and blend.
- Salt and pepper to taste.
- Note that this makes more than is required for recipe. Store remaining dressing in refrigerator.
Pickled Onions
- Combine water, vinegar, sugar and salt in saucepan.
- Bring to boil, then reduce to simmer until sugar is melted.
- Remove from heat, and add onions.
- Let stand for at least 30 minutes.
- Onions not used in salads can be refrigerated and used on burgers, pasta, or other recipes.
Salad
- Note that the dressing and pickled onion can be prepared ahead of time, but the salad should be composed at serving time.
- Place about 2/3 cup of watermelon on each plate.
- Toss the arugula with the 1/4 cup balsamic vinaigrette.
- Top each watermelon serving with arugula, feta cheese, and 3 or 4 pickled onions.
- Drizzle balsamic glaze over each salad.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 15g | Protein: 3g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 172mg | Sugar: 14g