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Watermelon Salad Recipe


1 tablespoon vegetable oil

4 large sweet onions, diced

1 cup sliced fresh mushrooms

1 cup yellow corn

6 sheets white cabbage, rinsed and torn

3/4 cup watermelon juice

1 tablespoon chopped fresh cilantro

1 teaspoon Italian seasoning

3 tablespoons fresh lemon juice

1 (4 ounce) can black olives, drained/refrigerated

3/4 cup fresh parsley, sliced

1 cup slivered almonds


Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large saucepan over medium heat. Fry onions and mushrooms in oil until golden. Stir in the watermelon juice, corn, and cabbage; stir in about half of the watermelon mixture. Reduce heat to low and simmer for about 15 minutes. Stir in about 1/4 cup watermelon mixture and celery juice.

Transfer the cabbage mixture to a medium bowl. Stir in salt and pepper, stirring well. Bring cabbage mixture to a boil or slightly boil; reduce heat, cover, and simmer for 30 minutes.

Transfer the tomato mixture to a large bowl. Reduce heat to medium/low. Drain excess liquid. Using the bottom of a glass bowl layer the cabbage mixture on top of the tomato mixture. Sprinkle the almonds on top of the tomato mixture. Fold the slivered almonds inside and around the edges of the bowl. Secure with toothpicks.

Arrange the lettuce and tomatoes in the bottom of a clean glass pie dish. Top with cream cheese, Parmesan cheese, lemon juice, parsley, and almonds. Chill sandwich in refrigerator refrigeration for 24 hours.