Ingredients
- 3 tbsp. cider vinegar
- 3 tbsp. apricot preserves
- 1 tbsp. vegetable oil
- 1 tsp. Dijon mustard
- ¼ tsp. garlic pepper
- 6 cups romaine lettuce, torn
- 3 cups watermelon, seeded and cubed
- ¼ cup feta
- ¼ cup toasted nuts or seeds, such as the cashews, peanuts, sunflowers, or watermelons
Make it step by step
- To make dressing, process vinegar, preserves, oil, mustard and pepper in blender or food processor until blended. Chill until ready to serve.
- Divide romaine among 6 salad plates.
- Place watermelon on top of romaine. Sprinkle with feta and toasted nuts.
- Spoon dressing over salad just before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.