Watermelon “Steak” Salad
Makes 4 servings
Dressing
½ cup light olive oil
¼ cup canola oil
¼ cup white balsamic vinegar
2 teaspoon Dijon mustard
1 teaspoon sugar
¼ to ½ teaspoon chili lime seasoning
Kosher salt
Coarse-ground pepper
Salad
6 cups assorted baby salad greens (such as spinach, arugula, kale, spring mix)
½ cup crumbled feta cheese
1 Roma tomato, seeded and small-diced
½ cup pickled red onions
½ cup small-dice cantaloupe
½ cup small-dice English cucumber
¼ cup small-dice cherries
Kosher salt
Coarse-ground pepper
4 (1¼-inch-thick) chilled seedless watermelon slices, rinds removed
¼ cup salted pepitas
Combine the olive oil and canola oil in a 1-cup liquid measuring cup. Whisk the vinegar, mustard, chili lime seasoning, ½ teaspoon salt, ¼ teaspoon pepper in a medium mixing bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well.
Toss the greens, cheese, tomato, onions, cantaloupe, cucumber, and cherries in a large bowl with a quarter of the dressing. Mix ½ teaspoon salt and the sugar in a small bowl to combine and sprinkle over the watermelon. Arrange salad on top of each watermelon slice and sprinkle with pepitas. Serve immediately with the remaining vinaigrette.