Dressing:
2 tsp. whole grain Dijon mustard
1 tsp. grated orange peel
1/2 tsp. Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
1 Tbsp. frozen orange juice concentrate, thawed
2 Tbsp. fresh lemon juice
1/2 cup olive oil
Salt
Pepper
For Assembly:
1 bunch fresh spinach
1 small bunch watercress, stems trimmed
4 cups seeded watermelon, cut into pieces
1 pink grapefruit, peeled and sectioned
4 thin red onion slices, cut in half
3 Tbsp. thinly sliced fresh mint
Assorted berries (blackberries and golden raspberries)
To make dressing, whisk first five ingredients in small bowl. Gradually add oil and whisk until well blended, adding salt and pepper to taste.
Assembling at serving time, divide fresh spinach and watercress among six plates. Top greens with watermelon, grapefruit sections, onion slices and mint. Drizzle salads with dressing and garnish with blackberries and golden raspberries. Services six.
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