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    You are in: Home / Recipes / Watermelon Salad With Kumquat Dressing Recipe
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    Watermelon Salad With Kumquat Dressing

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Blue Plate Special's Note:

    This whimsical salad is the creation of Jan Jorgenson, chef-owner of Janjo's in Coconut Grove, and is printed in the Miami Spice cookbook by Steven Raichlen.

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    Units: US | Metric


    1. 1
      Combine the water, sugar and ginger in a saucepan and bring to a boil over high heat. Add the kumquats and boil until tender, about 5 minutes. Remove the pan from the heat, remove and reserve the kumquats from the syrup with a slotted spoon. Let cool completely.
    2. 2
      Cut the kumquats in half and remove the seeds. Finely chop the kumquats. Whisk enough of the kumquat syrup (2 to 3 tablespoons) into the sour cream to obtain a pourable sauce. Whisk in kumquats and salt and pepper to taste. (You probably won't need all of the kumquat).
    3. 3
      Toss the arugula with the olive oil, lemon juice, and salt and pepper to taste. Mound the arugula in the center of 4 salad plates. Arrange the melon balls around the arugula, alternating red and yellow. Drizzle the kumquat cream over the melons and greens and serve at once.

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    Nutritional Facts for Watermelon Salad With Kumquat Dressing

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.5
    Calories from Fat 61
    Total Fat 6.7 g
    Saturated Fat 2.3 g
    Cholesterol 6.3 mg
    Sodium 12.5 mg
    Total Carbohydrate 40.6 g
    Dietary Fiber 1.8 g
    Sugars 36.3 g
    Protein 1.7 g

    The following items or measurements are not included:


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