In a large bowl, combine watermelon and onions; set aside. In a small bowl, combine orange juice, vinegar, honey, green pepper and seasonings; slowly whisk in oil. Pour over watermelon mixture; toss gently. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Tip: It’s easy to cube a watermelon. Lay a few slices horizontally on a cutting board and cut lengthwise. Next, turn the cutting board and slice again to create cubes…so simple.
This Tangy Watermelon Salad recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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