WDW Magazine April 2018: Beaches and Bayous | Page 103

For the Pickled Onions : 1 / 2 cup fresh or frozen , thawed raspberries 1 1 / 2 cups water 1 / 4 cup sugar 2 tablespoons grenadine syrup 1 tablespoon salt 1 small red onion , sliced into 1 / 4 inch-thick rings

Directions :

For Balsamic Vinaigrette : 1 . Combine first five ingredients in a blender until well combined . 2 . With blender running , slowly drizzle in olive oil . Blend until thickened . Season with salt and pepper to taste .

For the Pickled Onions : 1 . Puree raspberries in food processor . Pour puree through a fine mesh sieve . Discard seeds and set puree aside . 2 . Combine raspberry puree , water , sugar , grenadine , and salt in a medium saucepan over medium high heat . Simmer five minutes to dissolve sugar and salt . 3 . Add onions ; stir to coat , then remove from heat . Set aside 20 minutes .

For Watermelon Salad : 1 . Divide watermelon among 4 plates . Toss arugula with vinaigrette and season with salt and pepper . 2 . Top each portion of watermelon with arugula and sprinkle with feta . Drizzle with balsamic glaze .

Delicious and refreshing , this salad will change how you think of watermelon . It ' s not just for dessert anymore .