{soups-salads-and-salad-dressings} Juicy Watermelon Salad

 

Juicy Watermelon Salad 

http://www.tasteofhome.com/recipes/juicy-watermelon-salad?pmcode=IPIDC01T&_cmp=Top10&_ebid=Top106/26/2016&_mid=103138&ehid=61d2200489144ea6cb679a20d50b841d3f4f3e

This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan

TOTAL TIME: Prep: 20 minutes + chilling

YIELD: 10 servings

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

·                                 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.

Nutritional Facts

1 cup: 232 calories, 20g fat (5g saturated fat), 10 mg cholesterol, 295 mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 4g protein

 

 

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