Thursday, July 3, 2014

Ange's Field Greens with Watermelon and Feta

 Ange's Field Greens with Watermelon and Feta
4 Servings
1 pound field greens aka spring mix aka mesclun salad
2 cups diced watermelon
4 - 8 ounces feta cheese
6 fresh mint leaves, finely chopped
4 ounces walnut pieces for garnish
   For the dressing
  • 1 orange, juiced - ¼ cup 
  • 1 lemon, juiced - ¼ cup 
  • ½ cup olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon red pepper ground, i.e. cayenne  
In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle up to 4 weeks.
In a large bowl, toss together the salad greens, watermelon, feta cheese, and mint. Just before serving, add 1/4 cup of dressing and walnuts and mix thoroughly.

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