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| Servings |
Servings
|
Ingredients
Quick Pickled Red Onion
- 1 medium red onion thinly sliced
- 1 cup apple cider vinegar
- 1/2 tsp granulated sugar
Salad
- 12 oz orzo pasta
- 2 cups sliced and peeled watermelon rind with thin layer of pink flesh attached
- 1 Tbsp Dijon mustard
- 1/3 cup extra-virgin olive oil
- 4 tsp freshly grated lemon zest from one lemon
- 1/4 cup freshly squeezed lemon juice from same lemon
- 1 tsp plus 2 Tbsp honey
- 1/2 tsp black pepper
- 3/4 cup crumbled feta cheese
- 1/2 cup fresh torn mint leaves
Ingredients
Quick Pickled Red Onion
Salad
|
Rate this recipe!
|
Instructions
Quick Pickled Red Onion
- In small saucepan set over medium-low heat, add onion, vinegar, and sugar. Cook, stirring occasionally, for 8–10 minutes or until onion is softened and translucent. Let stand for 20–30 minutes or until cooled. Drain before using.
Salad
- Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking process; cool completely.
- Bring a medium saucepan of salted water to a boil over medium-high heat. Add watermelon rind and boil, stirring occasionally, for 10–15 minutes or until slightly tender. Drain and let cool completely.
- In small bowl, add mustard; slowly whisk in oil. Add lemon zest, lemon juice, honey, and pepper; whisk until combined.
- In large bowl, add orzo, watermelon rind, pickled red onion, cheese, mint, and dressing; toss until well-coated. Makes 2 servings.
- Tip: Stir in a handful of arugula, baby spinach, or kale before serving, if desired.
Recipe Notes
Recipe and photo courtesy of the US Watermelon Board.
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