The next watermelon Thanksgiving recipe offers some assistance with a side dish and also comes from the National Watermelon Promotion Board website.
If you ask me, a good salad should include some sort of meat (preferably bacon) and be topped with a mound of cheddar cheese. This salad has neither of those, but that’s a good thing, because I think it sounds pretty good as it is.
As the name implies, this combination of watermelon, carrots and spinach leaves has a subtle Asian vibe, which might actually make it a nice contrast to the usual Thanksgiving fare. If you’re really concerned about it, just add a bunch of bacon to it when no one is watching.
GINGERED JAPANESE WATERMELON SALAD
INGREDIENTS
6 ounces baby spinach leaves, cut into strips
3 cups shredded carrots, blanched and cooled
3 cups small cubes of seedless watermelon
1 cup Japanese-style ginger dressing
1 cup toasted sliced almonds
DIRECTIONS
In an 8 x 11 inch serving dish, layer the spinach on the bottom, then the carrots, with the watermelon as the final layer. Pour the dressing over the top and sprinkle with almonds. Serve immediately.
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