November 21st, 2024
Recipes
Rebecca's Watermelon Ranch Salad
Valentina P
- Difficulty
•
- Time 30"
Something magical happens when you combine juicy watermelon with roasted corn, salty feta cheese, fresh crab, and creamy ranch. The taste is decidedly summery, reminiscent of a flip-flop clad New England barbecue.
How To MakeDiet Type: Classic
Shopping List
- 1 head of romaine
- 6 ounces jumbo lump crab meat (for substitutes, see Note 1)
- 2 cups seedless watermelon, diced
- 66666667/100000000 cup feta cheese, crumbled
- 1 ear of corn (Note 2)
- 1/4 cup fresh dill, chopped (optional)
- ranch dressing, to taste (store-bought or homemade)
Instructions
- Step 1: Preheat the oven to 450 degrees Fahrenheit. Remove the husks from the corn, dot with a little optional butter, and then wrap the corn in foil. Roast the corn for 20 minutes on a baking sheet. Once cooked, unwrap the corn and use a sharp knife the slice the kernels from the cob.
- Step 2: Meanwhile, chop the romaine and watermelon into bite-sized pieces.
- Step 3: Combine the romaine, watermelon, corn, feta cheese, and dill in a mixing bowl. Toss lightly with ranch dressing.
- Serve: Divide the salad onto plates, top with the crab, drizzle with more ranch, and enjoy.
Recipe Notes
Note 1: Crab meat is fantastic in this, but can get pricey. As a budget alternative, substitute by dicing an equivalent amount of pre-cooked chopped shrimp. Note 2: Every 1 ear of corn is equal to about 1 cup. If fresh corn is unavailable, use a frozen or canned variety.
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What you should eat next
Rebecca’s Watermelon Ranch Salad
PT30M 1 head of romaine 6 ounces jumbo lump crab meat (for substitutes, see Note 1) 2 cups seedless watermelon, diced 66666667/100000000 cup feta cheese, crumbled 1 ear of corn (Note 2) 1/4 cup fresh dill, chopped (optional) ranch dressing, to taste (store-bought or homemade) Gluten Free 4 Servings
Ingredients:
