Do you ever find yourself just wanting a big bowl of in-season fresh fruit for lunch? I was in one of those moods the other day when I came up with this Watermelon Salad.
If you’ve been around here very long then you know that I’m all about quick, budget-friendly and healthy ways to feed our families. This salad meets all of those “standards” and it’s delicious too!
It’s always a great idea to use in-season fruits and veggies. They’re easy to find and affordable. And if your city has a Farmer’s Market, then that’s even better.
Another favorite when it comes to salad combinations is using fruit, a sweet dressing of some sort and strong cheese. It creates an interesting contrast that tastes light and special, and may even create a craving for your summer lunch menu.
Oh, and did I mention that this watermelon salad only has 4 ingredients? That’s right 4-ingredients, including the dressing.
Enough talking, for now, let’s get to the recipe!
- 6 - 8 cups spring greens or arugula
- 2 cups watermelon cubes
- 3 oz. goat cheese
- raspberry vinaigrette dressing or make your own with the ingredients below
- 3 Tbsp. all fruit seedless raspberry preserves
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- Salt and pepper to taste
To make the dressing: melt the preserves in a small bowl in the microwave, 10 seconds at a time, stirring in between, just enough to blend it with the other ingredients.
Add the olive oil, red wine vinegar, salt and pepper and whisk to combine.
Combine the greens, watermelon and goat cheese in a large bowl. Add dressing to taste and serve.