- 3 T Cider vinegar
- 1 T Vegetable oil
- 1 t Dijon mustard
- 1/4 t Garlic pepper
- 6 c Romaine lettuce, torn
- 3 c Watermelon, seeded and cubed
- 1-1/2 c Orange segments
1.To make dressing, process vinegar, preserves, oil, mustard and pepper in blender or food processor until blended. Chill until ready to serve.
2.Divide romaine among 6 salad plates. Place watermelon on top of romaine; arrange orange segments around watermelon. Spoon dressing over salad just before serving.
- Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource -- original source of recipe