Watermelon Salad with Creamy Poppy Seed Dressing

Good morning, everyone.

I think.

Seriously, these stoopid steroids are making it damn hard to sleep; they’ve just got me all wound up.  How the hell am I suppose to get all this rest they tell me I need to recover from @$#%ing pneumonia if I can’t sleep?  Of course, they have no answer for that.

Ah, well.

Anyhoo, Darling Daughter arrives from Las Vegas this morning; Mr. Fixit gets here Saturday and Oldest Son arrives Sunday evening.  Monday we pack up and head down to Hocking Hills for 4 fun-filled days of hiking, eating, playing games and lounging around in the hot tub.  And laughing, which we do quite a bit of.

This salad, which I made the other night to accompany the Buffalo Chicken Bites, will be part of the menu while we’re vacationing.  It is seriously good – it may be my new favorite summer salad.  We got a huge bag of mixed lettuces from the CSA last week, I had a lovely hunk of sheep’s milk Roquefort ripening in the fridge and we’d acquired a perfectly ripe seedless watermelon.  Toss it all together with this delightful poppy seed dressing and you have a deliciously light salad.  It was so good that we had again the next day for lunch with some deviled eggs – we crumbled bacon over it the second time, and Oh. My. Gawd.

The nice thing about the dressing is you can adjust the ingredients to your liking; as written, it’s kind of sweet – but that’s okay, because the bleu cheese and some of the more bitter greens in the salad mix were a great counterbalance to the sweetness of the fruit and dressing.  If you like a less sweet dressing, add the honey gradually and perhaps a bit more vinegar until you have a balance of flavors that suits you.

Note:  Chances are you won’t use all of the dressing – it doesn’t take a lot – so the calorie and carb counts listed are overstated.

Watermelon Salad with Creamy Poppy Seed Dressing
Watermelon Salad with Creamy Poppy Seed Dressing
Watermelon Salad with Creamy Poppy Seed Dressing
Serves: 4
  • 8 cups mixed salad greens
  • 4 cups watermelon cubes
  • 2 ounces Roquefort or other blue cheese, crumbled
  • Dressing
  • 1/4 cup mayonnaise, preferably homemade
  • 1 1/2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 3/4 teaspoon poppy seeds
  • salt and freshly-ground black pepper, to taste
  1. Whisk together the dressing ingredients; refrigerate for at least half an hour to allow the flavors to marry.
  2. Toss the greens, watermelon and bleu cheese in a large bowl. Divide between four plates and drizzle with the poppy seed dressing. Serve immediately.
  3. Nutrition (per serving): 251 calories, 17.2g total fat, 29.7mg cholesterol, 307.2mg sodium, 376.1mg potassium, 21.3g carbohydrates, 2.3g fiber, 16.5g sugar, 5.5g protein



11 thoughts on “Watermelon Salad with Creamy Poppy Seed Dressing”

  1. Mmm, this looks so colourful and tasty! We’re growing our own watermelon (and lettuce), so I think I can definitely whip up at least one or two of these salads for my parents this summer.

  2. I cannot wait to make this! I didn’t get a chance to comment on your buffalo chicken bite post yesterday but can’t wait to make them too. Such yumminess! I am glad you are heading towards feeling better but I hear ya on those damm drugs. How fun it will be to have your family home and all sharing in some fun next week. You already know I am getting ready for my own kids to come home and I am estatic!!! Take care Jan and enjoy! XXOO

  3. Stunning photo…makes my mouth water! Thanks for sharing Jan. I’m in awe of your blogging commitment when under the weather and sleep deprived. I’m betting 4 days of laughing and lounging with loved ones will do the trick! Sure hope so.

  4. I am a huge fan of watermelons!! I’ve got some in my fridge and I think some watermelon salad sounds perfect for lunch today!

  5. This recipe is beyond awesome, and I’m pretty sure this dressing is what Achilles’ mother dipped him in when he was a baby.

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