Shredded Carrot and Watermelon Salad


  • 4 cups shredded carrots
  • 2 cups seeded watermelon, diced small
  • 1 1/3 cup vinegar
  • 1/3 cup sugar
  • 1 tablespoon Italian seasoning
  • 1/4 cup olive oil
  • salt and pepper to taste


  • Whisk together the vinegar, sugar, Italian seasoning and olive oil. Salt and pepper to taste.
  • Place the carrots in a large bowl and pour the dressing over the carrots. Toss well and allow the carrots to marinate for an hour. Just before serving, toss the carrots again and mix in the watermelon. Serve immediately.

Yield 4 to 6 Servings

Tip: For Baby – Set aside an extra 1/4 cup sliced, soft Florida watermelon with rind and seeds removed. Puree with food grinder or mash with a fork – add cereal (if desired) to thicken the melon and to achieve a smooth, thin consistency.

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