WDW Magazine April 2018: Beaches and Bayous | Page 103

For the Pickled Onions: 1 / 2 cup fresh or frozen, thawed raspberries 1 1 / 2 cups water 1 / 4 cup sugar 2 tablespoons grenadine syrup 1 tablespoon salt 1 small red onion, sliced into 1 / 4 inch-thick rings

Directions:

For Balsamic Vinaigrette: 1. Combine first five ingredients in a blender until well combined. 2. With blender running, slowly drizzle in olive oil. Blend until thickened. Season with salt and pepper to taste.

For the Pickled Onions: 1. Puree raspberries in food processor. Pour puree through a fine mesh sieve. Discard seeds and set puree aside. 2. Combine raspberry puree, water, sugar, grenadine, and salt in a medium saucepan over medium high heat. Simmer five minutes to dissolve sugar and salt. 3. Add onions; stir to coat, then remove from heat. Set aside 20 minutes.

For Watermelon Salad: 1. Divide watermelon among 4 plates. Toss arugula with vinaigrette and season with salt and pepper. 2. Top each portion of watermelon with arugula and sprinkle with feta. Drizzle with balsamic glaze.

Delicious and refreshing, this salad will change how you think of watermelon. It ' s not just for dessert anymore.