Ingredients
- Pickled Green Chiles:
- 1 cup white vinegar
- 1 cup apple cider vinegar
- ½ cup white sugar
- 8 oz Rio Luna Diced Green Chiles
- Dressing:
- ¼ cup orange juice, freshly squeezed
- ¼ cup lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1 tbs honey
- ½ cup olive oil
- 1 tsp salt
- Salad:
- 2 cups watermelon, balled or diced
- 3 cups arugula
- 3 cups baby spinach
- 6 oz cheese, Feta or Romano
Made With
Directions
- Pickled Green Chiles:
Bring the vinegars and sugar to a rolling boil. Pour brine over chiles in mason jar. Store in the fridge. - Dressing:
Whisk together the orange juice, lemon juice, garlic, honey and salt. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Store in the fridge. - Salad:
Place the arugula, spinach, watermelon, cheese, and pickled chiles in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately. - Enjoy!
Recipe Note
This recipe was developed and featured on Peaches to Pearls. The original blog post can be read here.
