Southwestern Style Watermelon Salad Food

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SOUTHWESTERN WATERMELON SALAD



Southwestern Watermelon Salad image

Cilantro, jicama and lime give this refreshing fruit salad created by our Taste of Home Test Kitchen a Southwestern kick.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

4 cups cubed seedless watermelon
2 cups cubed peeled mangoes
1/2 cup diced peeled jicama
3 tablespoons chopped sweet onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon white balsamic vinegar
1 teaspoon grated lime zest
1/8 teaspoon salt
Dash cayenne pepper

Steps:

  • In a large bowl, combine the watermelon, mangoes, jicama, onion and cilantro. In a small bowl, whisk the lime juice, honey, vinegar, lime zest, salt and cayenne. Pour over fruit mixture; gently toss to coat. , Cover and chill for 20 minutes, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.

WATERMELON SALAD



Watermelon Salad image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons white wine vinegar
1 lime, zested and juiced
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
4 cups seeded watermelon chunks
1 cup crumbled feta cheese
1/4 cup mint chiffonade
2 cups baby arugula

Steps:

  • Add the white wine vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad.
  • Add the watermelon, feta, mint, and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing.

WATERMELON SALAD



Watermelon Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1/4 cup each sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep 10 minutes. Discard the mint; add the zest and juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 3 cups cubed watermelon. Let stand 15 minutes. Top with chopped mint.

JICAMA AND WATERMELON SALAD



Jicama and Watermelon Salad image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Steps:

  • Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

SOUTHWEST SALAD



Southwest Salad image

Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.

Provided by GreenEyedLS

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
2/3 cup sharp cheddar cheese, GRATED
2/3 cup corn
2/3 cup tortilla chips, crushed
1 cup ranch dressing, from bottle
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon cumin

Steps:

  • Mix all salad ingredients together in large serving bowl.
  • Mix all dressing ingredients together in a cup or small bowl.
  • Toss with dressing or serve on the side.
  • If preparing ahead of time, wait to add chips so they stay crisp.

SOUTHWESTERN-STYLE WATERMELON SALAD



Southwestern-Style Watermelon Salad image

Categories     Salad     No-Cook     Vegetarian     Quick & Easy     Lime     Watermelon     Summer     Vegan     Cilantro     Gourmet

Yield Makes about 4 cups, serving 4 to 6

Number Of Ingredients 7

1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon chili powder
1/8 teaspoon cayenne, or to taste
2 pounds watermelon, seeds and rind discarded and the flesh cut into 3/4-inch pieces (about 4 cups)
3 tablespoons fresh lime juice, or to taste
2 tablespoons shredded fresh coriander or basil leaves

Steps:

  • In a small bowl stir together the cumin, the salt, the chili powder, and the cayenne. In a serving bowl toss the watermelon with the cumin mixture, the lime juice, and the coriander or basil until the salad is combined well and serve the salad immediately.

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