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Juicy Watermelon Salad Recipe

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This recipe for Juicy Watermelon Salad is from The Reader Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.

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.

 

 

 

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