Epiphany Recipes: Watermelon & Goat Cheese Salad with a Citrus Vinaigrette

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

After a warm day at Bibletimes, the staff enjoyed this refreshing and cool salad from Eating Well.

Watermelon & Goat Cheese Salad with a Citrus Vinaigrette

Ingredients:

• 3 Tablespoon olive oil
• 3 Tablespoon fresh orange juice
• 1 Tablespoon red-wine vinegar
• 1/4 teaspoon salt
• fresh ground pepper
• 8 cups of fresh garden salad greens. cleaned and ready to serve
• 4 cups diced watermelon (3 pounds with rinds)
• 1/4 cups thinly sliced red onion (about 1/4 small onion)
• 2 oz. goat cheese or feta cheese crumbled or cut into slices
• 1/2 cup chopped hazelnuts or almonds toasted (2 oz.)

Directions:

• Whisk together the first five ingredients in a large bowl
• Add the greens, watermelon and red onion in with the dressing.
• Top with cheese and nuts.

Or deconstruct the recipe which I do for a larger group. Layer salad greens on a plate with slices of cheese. Top with diced watermelon and red onion. Spoon on vinaigrette. Top with nuts.

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.