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Watermelon Wedge Salads with Greek Yogurt Ranch and Quick-Pickled Onions

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • For the pickled onions:
  • ½ cup apple cider vinegar
  • 1 tablespoon honey
  • 1.5 teaspoon kosher salt
  • 1 red onion peeled, Blade A, noodles trimmed
  • For the salad:
  • 5-6 strips bacon
  • 1.5 cups Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 tablespoons dried parsley
  • 1/3 teaspoons dried dill weed
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried chives
  • 1/4 teaspoon salt
  • 6 watermelon wedges about ¼ of a large watermelon
  • 1 pint Zima tomatoes quartered

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