Remove tomato pouch from salad blend and cut tomatoes in half; set aside.
Cut 8 (4x4-inch) squares or (4-inch) circles from watermelon; season each with salt and pepper, to taste.
Combine salad blend, tomatoes, onion, feta, mint and jalapeno in large bowl. Toss with Lime-Orange Vinaigrette, to taste. For each serving, place one watermelon slice on large plate; spoon some salad onto watermelon. Top with second slice of watermelon; top with additional salad.
*Tip: Cutting slices from a baby watermelon work well.
Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 2 teaspoons sugar, 1 teaspoon red wine vinegar, 1/8 teaspoon ground cayenne pepper and salt, to taste until well blended. Makes about 1/3 cup.