Juicy Watermelon Salad
A surprising mix of flavors to play with using strawberry balsamic vinegar and seedless watermelon varieties in yellow, red and pink. —Heidi Haight, Macomb, Michigan
10 ServingsPrep: 20 min. + chilling
Ingredients
- 8 cups cubed seedless Watermelon (about 1 medium)
[x]
Cool and refreshing, summer isn't summer without watermelon at the table. Serve it fresh or as part of a great main dish.
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- 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
[x]
Cool and refreshing, summer isn't summer without watermelon at the table. Serve it fresh or as part of a great main dish.
See More Recipes >
- 1 cup (4 ounces) crumbled blue cheese
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. Yield: 10
- servings.
Nutrition Facts: 1 cup equals 232 calories, 20 g fat (5 g saturated fat), 10 mg cholesterol, 295 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.