Iron Barley’s Watermelon Salad
Ingredients
For dressing:½ cup red wine vinegar
1/3 cup honey
2 Tbsp. brown sugar
1½ tsp. black pepper
1 Tbsp. orange juice
pinch salt
1 cup olive oil
For salad:
4 to 5 cups of ripe watermelon, cut in 2-inch-square chunks
¼ large red onion, sliced vertically into ¼-inch slivers
4 cups mixed baby greens (include some bitter greens in the mix)
Pepper
Preparation
For dressing:
• Mix first six ingredients in a deep-sided bowl.
• Drizzle and whisk the olive oil into the mixture to emulsify.
• Set aside.
For salad:
• Mix the watermelon and red onion together in a large bowl.
• Pour the dressing over the melon, turning to coat all sides.
• Let the melon stand for 20 to 30 minutes.
• Layer the field greens on a small dinner plate.
• Place the chunks of watermelon and the onion in the center of the greens.
• Grind pepper to taste over the salad.
* This serving size is a main-course salad. If you plan to serve it as a side salad, the chunks of watermelon may be cut a little smaller; the dish would then serve 4.