Susan’s latest column is all about summer salads.
Summer Watermelon Salad
Watermelon varieties are interesting in that you can get seedless melons in yellow, pink and red. If you can find those varieties, you can do an assortment to add interesting color to this salad. The surprising mix of flavors in this recipe may surprise you, and this salad may become your new favorite summer recipe.
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
To toast nuts, bake in a shallow pan in a 350-degree oven for 5 to 10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Cool completely.
In a large bowl, combine watermelon and onion; cover and refrigerate until cold, at least 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.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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