I made this the other day, it was wonderful.
It's a variation of the recipe Nexus posted here. Dang I miss her.

I used a Greek sheep's milk cheese called Manouri. It's rich and
creamy, very much like a cream cheese. I also added some Kalamata
olives, finely diced onion and drizzled with Balsamic Vinegar. That's
that. You could also us a vinaigrette.

Quick and delicious.


Photos and step by step on my blog or at
www.kokoscorner.photoshop.com

Here's the recipe Nexus posted.

@@@@@ Now You're Cooking! Export Format

Watermelon Salad

salads/dressing

1/2 vidalia onion, thinly sliced
2 tablespoons red-wine vinegar
2 tablespoons orange juice (preferably fresh)
2 teaspoons honey
1/2 jalapeño, seeded, veined and finely; minced
1 small garlic clove, halved
1 teaspoon salt
1/2 teaspoon freshly ground black peppercorns
6 tablespoons extra-virgin olive oil
3- pound seedless watermelon, rind removed,; cut into 11/2-inch chunks
(about 6 cups)
1 medium green tomato, halved and thinly sliced
1/4 cup fresh whole mint leaves
4 cups arugula, tough ends removed

.. Soak the onions in a large bowl of ice water for 20 minutes. Drain,
blot with a paper towel, and set aside.
**(if you can't find a Vidalia, you can use a white onion)

.. While the onions soak, whisk the red-wine vinegar, orange juice,
honey, jalapeños, garlic halves, salt and pepper in a medium bowl. Set
aside for 10 minutes, then remove and discard the garlic and slowly
whisk in the olive oil. Taste for seasoning and adjust if necessary.

.. Place the watermelon, green tomatoes, onions and fresh mint leaves
in a large bowl.
Season with a little salt and pepper, add the arugula and the dressing
and gently toss to coat. Taste for seasoning and serve immediately.

It is *good*, even my 13 yr old liked it...and she is picky

Notes: Kimberly on rfc


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 06/06/10
Photo Gallery www.kokoscorner.photoshop.com

On Jun 12, 10:35*am, koko > wrote:
>
> It is *good*, even my 13 yr old liked it...and she is picky
>
Great strategy for keeping her chaste. She's much less likely to come
home pregnant if you feed her stuff that makes her stink like the old
ladies in the break room at the department store where I used to work.
>
> koko

--Bryan

On Jun 12, 11:35*am, koko > wrote:

> I used a Greek sheep's milk cheese called Manouri.

>
> . Soak the onions in a large bowl of ice water for 20 minutes. Drain,
> blot with a paper towel, and set aside.

What's the reason for soaking the onion in ice water? IMWTK.
Also, what cheese could be subbed for the Manouri?

On Jun 12, 8:35*am, koko > wrote:
> I made this the other day, it was wonderful.
> It's a variation of the recipe Nexus posted here. Dang I miss her.
>

I'd leave out the olives but that's just me.

On Sat, 12 Jun 2010 13:23:28 -0700 (PDT), Kalmia
> wrote:

>On Jun 12, 11:35*am, koko > wrote:
>
>> I used a Greek sheep's milk cheese called Manouri.
>
>>
>> . Soak the onions in a large bowl of ice water for 20 minutes. Drain,
>> blot with a paper towel, and set aside.
>
>What's the reason for soaking the onion in ice water? IMWTK.
>Also, what cheese could be subbed for the Manouri?

Soaking the onion in water helps to mellow the onion.
The original recipe calls for Feta which is a great choice.

I hope you try it some time it's really good. I like to experiment
with different ingredients and dressings.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 06/11/10
Photo Gallery www.kokoscorner.photoshop.com

On 6/12/2010 3:23 PM, Kalmia wrote:
> On Jun 12, 11:35 am, > wrote:
>
>> . Soak the onions in a large bowl of ice water for 20 minutes. Drain,
>> blot with a paper towel, and set aside.
>>
> What's the reason for soaking the onion in ice water? IMWTK.
> Also, what cheese could be subbed for the Manouri?
>

If the onion is cold when you slice it, the onion will not make your
eyes water. I have heard that you should put an onion in the freezer for
15 minutes before you slice it. Maybe koko has a better response, but
that is all I can figure.

Becca

On Sat, 12 Jun 2010 19:00:39 -0500, Becca > wrote:

>On 6/12/2010 3:23 PM, Kalmia wrote:
>> On Jun 12, 11:35 am, > wrote:
>>
>>> . Soak the onions in a large bowl of ice water for 20 minutes. Drain,
>>> blot with a paper towel, and set aside.
>>>
>> What's the reason for soaking the onion in ice water? IMWTK.
>> Also, what cheese could be subbed for the Manouri?
>>
>
>If the onion is cold when you slice it, the onion will not make your
>eyes water. I have heard that you should put an onion in the freezer for
>15 minutes before you slice it. Maybe koko has a better response, but
>that is all I can figure.
>
>Becca

The onion slices are soaked, not the whole onion. The only thing I've
found to keep my eyes from watering when slicing an onion is to wear
contact lenses

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 06/11/10
Photo Gallery www.kokoscorner.photoshop.com

On Sat, 12 Jun 2010 19:14:14 -0700, koko > wrote:

> The only thing I've
> found to keep my eyes from watering when slicing an onion is to wear
> contact lenses

Contact lenses? I would think your eyes would be more sensitive, not
less with them in... I was expecting you to say protective goggles.

--
Forget the health food. I need all the preservatives I can get.

On Sat, 12 Jun 2010 20:25:34 -0700, sf > wrote:

>On Sat, 12 Jun 2010 19:14:14 -0700, koko > wrote:
>
>> The only thing I've
>> found to keep my eyes from watering when slicing an onion is to wear
>> contact lenses
>
>Contact lenses? I would think your eyes would be more sensitive, not
>less with them in...
How's that?

>I was expecting you to say protective goggles.

Nope, contact lenses, don't cook without them.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 06/11/10
Photo Gallery www.kokoscorner.photoshop.com

On Sat, 12 Jun 2010 21:01:14 -0700, koko > wrote:

> On Sat, 12 Jun 2010 20:25:34 -0700, sf > wrote:
>
> >On Sat, 12 Jun 2010 19:14:14 -0700, koko > wrote:
> >
> >> The only thing I've
> >> found to keep my eyes from watering when slicing an onion is to wear
> >> contact lenses
> >
> >Contact lenses? I would think your eyes would be more sensitive, not
> >less with them in...
> How's that?
>
> >I was expecting you to say protective goggles.
>
> Nope, contact lenses, don't cook without them.
>
Huh, well I'm the perfect person to put that theory to the acid test
because I wear a contact in one eye only. Most of the time onions
don't make me cry though. I get a potent once every 10 years or so,
one but not very often.


--
Forget the health food. I need all the preservatives I can get.

On Sat, 12 Jun 2010 19:14:14 -0700, koko > wrote:
>On Sat, 12 Jun 2010 19:00:39 -0500, Becca > wrote:
>>
>>If the onion is cold when you slice it, the onion will not make your
>>eyes water. I have heard that you should put an onion in the freezer for
>>15 minutes before you slice it. Maybe koko has a better response, but
>>that is all I can figure.
>>
>>Becca

Folks who easily become teary should consider working with onions
outdoors, standing with the wind to their back, or indoors set up a
small fan. And the sharper the knife the less onion fumes. One or
two onions don't bother me but when I slice a lot of onions I place my
cutting board at the end of the counter right near my stove and turn
on my stove exhaust fan hood.

>The only thing I've found to keep my eyes from watering when slicing an onion
> is to wear contact lenses

That's bullshit... contact lenses don't come close to the tear
ducts... a dive mask would work but contact lenses will do nothing,
probably even exacerbate by collecting and concentrating the fumes...
one would do much better to remove their contacts. But the fumes
really need to be eliminated, the respiratory system will also carry
those fumes to sensitive mucosa in the sinuses right next to the tear
ducts.

In large commercial kitchens the stem and root ends are lopped off and
the onions are peeled with compressed air guns, they're prepped in a
room with a strong exhaust system and still the workers wear what
looks like a hazmat suit. The really big food processors, like
Campbells, employ robotics to handle all their veggies... onions can
be oriented and transported the same as parts feeders do in other
industries. If Campbells didn't employ robotics and used manual labor
instead yoose couldn't afford a can of their crappy soup.

On Sun, 13 Jun 2010 05:41:46 GMT, Wayne Boatwright
> wrote:

>On Sat 12 Jun 2010 05:00:39p, Becca told us...
>
>> On 6/12/2010 3:23 PM, Kalmia wrote:
>>> On Jun 12, 11:35 am, > wrote:
>>>
>>>> . Soak the onions in a large bowl of ice water for 20 minutes.
>>>> Drain, blot with a paper towel, and set aside.
>>>>
>>> What's the reason for soaking the onion in ice water? IMWTK.
>>> Also, what cheese could be subbed for the Manouri?
>>>
>>
>> If the onion is cold when you slice it, the onion will not make
>> your eyes water. I have heard that you should put an onion in the
>> freezer for 15 minutes before you slice it. Maybe koko has a
>> better response, but that is all I can figure.
>>
>> Becca
>
>The soaking makes the onion crisper and reduces any bitterness.

Nonsense, what does that have to do with tearing eyes... and onions
aren't bitter, they're sweet.

In article >,
brooklyn1 > wrote:

> Folks who easily become teary should consider working with onions
> outdoors, standing with the wind to their back, or indoors set up a
> small fan. And the sharper the knife the less onion fumes. One or
> two onions don't bother me but when I slice a lot of onions I place my
> cutting board at the end of the counter right near my stove and turn
> on my stove exhaust fan hood.

This works better and I actually own one. <G> Bought one way prior to
911 for use in cleaning my bathroom hard water deposits with muriatic
acid:

http://tinyurl.com/3ybv8kq

The bathroom has poor ventilation. Granted, I don't let limestone build
up to any serious levels but acid is so much faster for cleaning that
stuff and this works a treat. <g>

And I've noted that they are finally back down below post 911 prices so
are once again affordable.

Never thought about using one for slicing onions... but I seldom slice
more than a couple at a time so a small fan takes care of the issue.

Hard water deposits build up quickly around here as most of our water
comes from underground limestone aquifers so is very, very hard.

On the up-side, the minerals in it are supposed to be good for ya!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine