I heart this salad. What more can I say? Fresh, sweet, tangy, on and on and on. Yum.
Spinach. If you don’t have spinach, use that spring mix stuff – you know, the one with all the lettuces you can’t pronounce. That one.
Watermelon. This is a watermelon salad after all. Chop it up into bite-sized hunks.
Raspberries. This salad MUST have raspberries. It loses its wonderfulness if it doesn’t.
Candied almonds. It’s easy – chop them up, throw them in a skillet with some butter, sugar, and salt…
And cook them over low heat until nice and browned and maybe a little crunchy. Stir so it doesn’t burn.
Now put all that together. Spinach, watermelon, raspberries, and almonds. Drizzle it with the dressing that’s with the rest of the recipe.
It might look something like this.
Doesn’t that make your heart go pitter-pat? If it doesn’t, make it and eat it. Then your heart will go pitter-pat.
Watermelon Spinach Salad
1 package (6 ounces) fresh baby spinach, torn
2 cups seeded cubed watermelon
1 cup halved green grapes (oh yeah! we didn’t have grapes. It’s even better if you add grapes!)
1 cup fresh raspberries
1/4 cup sliced almonds (better candied!)
Poppy Seed Vinaigrette:
1/2 cup white wine vinegar
1/2 cup sugar
1/2 tsp. ground mustard
1/4 tsp. onion powder
1/2 tsp. salt
1/2 cup vegetable oil
1/4 cup chopped onion
1 tsp. poppy seeds
Om a blender, combine the vinegar, sugar, mustard, onion powder, and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended.
In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Yield: 8 servings (about 1 cup vinaigrette)
That recipe is from Taste of Home. Here’s the original recipe.
I always want to write “poppy seeds” as one word. Poppyseeds. Like it?
See ya’ll later! God bless!