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Category: On the Side

Watermelon and Pea Shoot Salad

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!


Step One. 

Prep all of your ingredients – cut the melon, crumble the cheese, yada yada.


Step Two. 

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. 




Step Three. 

Put all those salad ingredients together on a plate and drizzle with your homemade vinaigrette! Voila!


Simple. Tasty. Healthy.


Watermelon and Pea Shoot Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 side salads

Watermelon and Pea Shoot Salad

This is a lovely green addition to your Southern Brunch!


    Hot Pepper Jelly Vinaigrette
  • 1/4 cup white balsamic vinegar (2 oz) (59 mL)
  • 1/4 cup hot pepper jelly (2.9 oz) (80 g)
  • 1/2 lemon
  • 1/4 cup olive oil (2 oz) (59 mL)
  • salt and pepper to taste
    Watermelon and Pea Shoot Salad
  • 1 tub Organic Girl pea shoot mix (has spinach too)
  • watermelon - about 2 cups
  • 4 oz gorgonzola cheese
  • walnuts - about 1/4 cup


    For the Vinaigrette
  1. Prep Step! Measure your your ingredients. Cut a lemon in half.
  2. Whisk together hot pepper jelly, vinegar, and juice of the half lemon.
  3. While whisking, slowly add the olive oil. It is necessary to do this slowly! Vinegar and oil are not buddies; you need to be slow to create an emulsion.
    Make the Salad
  1. Add greens as desired to the plates. Top with cut watermelon, crumbled gorgonzola cheese, and crushed walnuts. Stir up vinaigrette if it has settled, and serve!


adapted from Southern Living: Watermelon, Mâche, and Pecan Salad

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