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Monday, May 21, 2012

Watermelon Salad

This was soooooooooo unbelievably good & refreshing!  Colorful for presentation and easy to make.  It's probably going to be my "go-to" dish for cook outs and such.  Such great flavor.  (The pic isn't mine, its from the magazine Taste of Home but I will take a pic of mine next time I make it.)   Surprisingly, mine turned out just as pretty!  You can make it in a bowl and skip the watermelon slices but I liked how it looked on them.  We substituted feta cheese for the blue cheese because we already had some on hand so either will work.  Best served within a few hours of making.  Doesn't hold well overnight because the watermelon gets mushy.  This recipe makes 10 servings. 

8 cups cubed seedless watermelon (about 1 medium)
Watermelon slices (to present the salad on, but is optional)
1 small red onion, cut into rings (I chopped mine)
1 cup coarsely chopped and toasted almonds (or macadamia nuts)
1 cup fresh arugula or baby spinach
1/3 cup balsamic vinaigrette
3 TBS canola oil (we used Extra Virgin Olive Oil)
1 cup crumbled blue cheese (we substituted feta)

In a large bowl, combine the cubed watermelon and onion, cover & refrigerate until cold (about 30 minutes).   Just before serving, add the nuts and arugula (or spinach) to the watermelon mixture.   In a small bowl, whisk the vinaigrette and oil, drizzle over the salad and toss to coat.  If desired, serve over the sliced watermelon wedges.   Sprinkle with the cheese. 

**recipe & picture courtesy of Taste of Home