Watermelon Salad -Food and Wine Festival – Epcot
A salad made with with fresh watermelon, arugula, pickled onions and a Basalmic glaze
Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender.
Blend until well combined.
With blender running, slowly drizzle in olive oil.
Season to taste with salt and pepper.
If using frozen raspberries, thaw.
Puree raspberries in a food processor.
Pour puree through a fine-mesh sieve.
Discard seeds; set puree aside.
Combine raspberry puree, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat.
Simmer 5 minutes, stirring to dissolve salt and sugar.
Add onions; stir to coat, then remove from heat.
Divide watermelon among plates.
Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper.
Top each portion of watermelon with arugula.
Top each serving with 2 to 3 picked onion rings, then sprinkle with feta.
Drizzle with balsamic glaze. Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.
Sid Philips is a father of two and a loving husband. He currently resides in Pennsylvania and has been a fan of Disney since his parents took him there in 1980! Sid has visited multiple Disney parks around the world and loves each one!
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