Watermelon and Citrus Salad

• 2 tablespoons fresh lemon juice
• 1 tablespoon frozen orange juice concentrate, thawed
• 2 teaspoons whole-grain Dijon mustard
• 1 teaspoon grated orange peel
• 1/2 teaspoon sugar
• 1/2 cup olive oil
• 2 large bunches watercress, tough stems trimmed
• 4 cups 3/4-inch pieces seeded watermelon
• 4 oranges, peel and white pith removed, each cut into 6 rounds
• 4 thin red onion slices, cut in half
• 3 tablespoons thinly sliced fresh mint

1. Whisk first 5 ingredients in small bowl to blend.
2. Gradually add oil and whisk until well blended.
3. Season dressing with salt and pepper.
4. (Can be made 1 day ahead.
5. Cover and chill.
6. Bring to room temperature and rewhisk before using.)
7. Divide watercress among 6 plates.
8. Top watercress on each plate with watermelon, orange rounds, onion slices and mint, dividing equally.
9. Drizzle salads with dressing and serve.

lemon juice, orange juice concentrate, wholegrain, sugar, olive oil, bunches, seeded watermelon, oranges, thin red onion, mint

Taken from www.epicurious.com/recipes/food/views/watermelon-and-citrus-salad-5644 (may not work)