Watermelon Romaine Salad

Favorite
Cookbook
Review
Rating: 
Salads, Side Dishes
Makes: 50 or 100 Servings
Cider vinegar
2 cup
4 cup
Raspberry puree, frozen or coulis
2 cup
4 cup
Vegetable oil
1 cup
2 cup
Dijon mustard
4 Tbsp
1/2 cup
Romaine lettuce
50 cup approximately 14 heads
100 cups approximately 28 heads
Watermelon, cubed
26 cup
52 cup
Orange segments
13 cup
26 cup

Directions

  1. For dressing: combine vinegar, coulis, oil, mustard and pepper in blender or food processor. Puree until well blended.
  2. Chill dressing until ready for use.
  3. Wash, dry and core romaine lettuce. Tear into bite-size pieces and place 1 cup of torn lettuce onto individual plates or bowls.
  4. Peel, seed and cut watermelon into 1” cubes.
  5. Peel, seed (if needed), and segment orange.
  6. Pour dressing onto lettuce.
  7. Place ½ cup watermelon and ½ cup orange sections on top of dressed greens and serve immediately.

Serving

Serving Size: 2 cups
English
Source: Produce for Better Health Foundation/National Watermelon Promotion Board
Find tips and resources for safe food handling and proper cooking temperature guidance.