Don’t get me wrong – I LOVE Southern food. It’s comfort food; what’s not to like?!? But I also laugh a little bit when a nice Southern feast is served – brown, brown, tan, and brown.
It’s easy to feel unhealthy while you feel oh-so-satisfied and full of gravy, grits, and biscuits. Adding this light and yummy salad will trick your stomach into thinking that you are being healthy, and your taste buds will appreciate it too!
Prep all of your ingredients – cut the melon, crumble the cheese, yada yada.
Make your vinaigrette. Make sure that you add the oil SLOWLY!
Is that really necessary? How come these ingredients are having family feuds?!
Oil and vinegar are not meant to mix. When you get all chemistry about it, vinegar is polar and and oil is non-polar. They are not friends. They are not soluble. So you have to confuse them into mingling. This is why dressings (like Italian) settle in the fridge and you have to shake them up before using. Not a sign of something bad, just a chemistry war going on.
Put all those salad ingredients together on a plate and drizzle with your homemade vinaigrette! Voila!
Simple. Tasty. Healthy.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 side salads
This is a lovely green addition to your Southern Brunch!
adapted from Southern Living: Watermelon, Mâche, and Pecan Salad