Watermelon Wedge Salads with Greek Yogurt Ranch and Quick-Pickled Onions
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Total Time 30 minutesmins
Ingredients
For the pickled onions:
½cupapple cider vinegar
1tablespoonhoney
1.5teaspoonkosher salt
1red onionpeeled, Blade A, noodles trimmed
For the salad:
5-6strips bacon
1.5cupsGreek yogurt
1tablespoonextra virgin olive oil
2tablespoonsfreshly squeezed lemon juice
1/2tablespoonsdried parsley
1/3teaspoonsdried dill weed
1/2teaspoonsgarlic powder
1/2teaspoonsonion powder
1/4teaspoonground black pepper
1/4teaspoondried chives
1/4teaspoonsalt
6watermelon wedgesabout ¼ of a large watermelon
1pintZima tomatoesquartered
Instructions
In a medium bowl, whisk together the apple cider vinegar, honey, and salt. Add the onions, toss and set aside. Toss the onions every 5 minutes as you continue with the recipe.
Place a large skillet over medium-high heat. Add in the bacon slices and let cook for 5 minutes or until very crispy. Transfer to a paper towel lined plate. Crumble the bacon into bacon bits.
In a medium bowl, combine the Greek yogurt, oil, lemon juice, parsley, dill weed, garlic powder, onion powder, dried onion, black pepper, chives and salt. Mix together well.
Place a watermelon wedge on a plate. Top with a dollop of the yogurt ranch. Top with bacon bits, tomatoes, and pickled onions.
Recipe Notes
Per serving (1 out of 6) - Calories: 198, Fat: 11g, Saturated Fat: 5g, Carbs: 32g, Fiber: 2g, Sugars: 27g, Protein: 8g, Sodium: 594mg