Watermelon and Citrus Salad
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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

Whisk first 5 ingredients in small bowl to blend. Gradually add oil
and whisk until well blended. Season dressing with salt and pepper.

Divide watercress among 6 plates. Top watercress on each plate with
watermelon, orange rounds, onion slices and mint, dividing equally.
Drizzle salads with dressing and serve.