Juicy Watermelon Salad Recipe

By ldelmas

Ingredients

• 8 cups cubed seedless watermelon (about 1 medium)
• 1 small red onion, cut into rings
• 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
• 1 cup fresh arugula or baby spinach
• 1/3 cup balsamic vinaigrette
• 3 tablespoons canola oil
• Watermelon slices, optional
• 1 cup (4 ounces) crumbled blue cheese

Preparation

Step 1

In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese.
Yield: 10 servings.Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.