Watermelon Salad
"Recipe from a restaurant called Iron Barley here in St. Louis. They say this recipe is for 2 dinner size entree portions. If you are going to serve it as a side dish it will serve 4, but they recommend you cut the watermelon in smaller pieces if doing smaller salads. Cooking time is actually marinating time. NOTE: I served just the marinated watermelon as a side dish (didn't put it atop greens nor did I use onions) and it was great with BBQ meat!!!..."
INGREDIENTS
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1⁄2 cup red wine vinegar
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1⁄3 cup honey
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2 tablespoons brown sugar
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1 1⁄2 teaspoons black pepper
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1 tablespoon orange juice
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1 pinch salt
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1 cup olive oil
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4 -5 cups of ripe watermelon, cut in 2-inch-square chunks
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1⁄4 large red onion, sliced vertically into 1/4-inch slivers
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4 cups mixed baby greens (include some bitter greens in the mix)
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pepper
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