Rebecca's Watermelon Ranch Salad - Bravabod
Recipes

Rebecca's Watermelon Ranch Salad

Valentina

Something magical happens when you combine juicy watermelon with roasted corn, salty feta cheese, fresh crab, and creamy ranch. The taste is decidedly summery, reminiscent of a flip-flop clad New England barbecue.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
  • 1 head of romaine
  • 6 ounces jumbo lump crab meat (for substitutes, seeNote 1)
  • 2 cups seedless watermelon, diced
  • 66666667/100000000 cup feta cheese, crumbled
  • 1 ear of corn (Note 2)
  • 1/4 cup fresh dill, chopped (optional)
  • ranch dressing, to taste (store-bought or homemade)

Instructions
  1. Step 1: Preheat the oven to 450 degrees Fahrenheit. Remove the husks from the corn, dot with a little optional butter, and then wrap the corn in foil. Roast the corn for 20 minutes on a baking sheet. Once cooked, unwrap the corn and use a sharp knife the slice the kernels from the cob.
  2. Step 2: Meanwhile, chop the romaine and watermelon into bite-sized pieces.
  3. Step 3: Combine the romaine, watermelon, corn, feta cheese, and dill in a mixing bowl. Toss lightly with ranch dressing.
  4. Serve: Divide the salad onto plates, top with the crab, drizzle with more ranch, and enjoy.

Recipe Notes

Note 1: Crab meat is fantastic in this, but can get pricey. As a budget alternative, substitute by dicing an equivalent amount of pre-cooked chopped shrimp.

Note 2: Every 1 ear of corn is equal to about 1 cup. If fresh corn is unavailable, use a frozen or canned variety.

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Rebecca’s Watermelon Ranch Salad

PT30M 1 head of romaine 6 ounces jumbo lump crab meat (for substitutes, seeNote 1) 2 cups seedless watermelon, diced 66666667/100000000 cup feta cheese, crumbled 1 ear of corn (Note 2) 1/4 cup fresh dill, chopped (optional) ranch dressing, to taste (store-bought or homemade) Gluten Free 4 Servings Ingredients:

4 Servings

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Takes 1 min