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A bright and juicy salad that is light and refreshing on a hot summer day.
In a large serving dish, whisk together the lemon juice, parsley leaves, balsamic vinaigrette and canola oil.
Add the watermelon, tomatoes, cucumber, onion, and jalapeno. Toss together and refrigerate for an hour, or until chilled.
Right before serving, add the shredded spinach leaves. Serve portions over additional watermelon slices if desired. Sprinkle each serving with feta cheese and salt and pepper, to taste.
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Colette (Coco in the Kitchen) on 7.18.2013
Looks so refreshing.
Perfect for this hot weather.