Monday, May 21, 2012
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