Ingredients

• 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

Instructions

1. Whisk first 5 ingredients in small bowl to blend. Gradually add oil and whisk until well blended. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
2. 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.