3 T Cider vinegar
3 T Apricot preserves
1 T Vegetable oil
1 t Dijon mustard
1/4 t Garlic pepper
6 c Romaine lettuce, torn
3 c Watermelon, seeded and cubed
1-1/2 c Orange segments
1.To make dressing, process vinegar, preserves, oil, mustard and pepper in blender or food processor until blended. Chill until ready to serve.
2.Divide romaine among 6 salad plates. Place watermelon on top of romaine; arrange orange segments around watermelon. Spoon dressing over salad just before serving.
* Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource — original source of recipe