Watermelon and Citrus Salad

    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.