With Memorial Day coming, picnic season is in full swing! I love a refreshing salad that removes the fear of food poison! A salad dressed with a vinaigrette is the perfect recipe!
I’ve been making a fruited green salad for several years from Cooking Light, but in my Taste of Home magazine, I found basically the same recipe, only substituting the blueberries or pears with Watermelon! I was excited to try this. I love the presentation; it’s served on a wedge of watermelon.
Refreshing Watermelon Salad
4 cups cubed watermelon
2 Cups spinach
1/2 Cup red onion, sliced
1/3 Cup Blue cheese
Almonds or cashews
To make the salad, cube up watermelon and add slices of red onion and refrigerate for 30 minutes. At serving time, add chopped greens (I used leaf lettuce). Place the mixture on a wedge of watermelon and top with blue cheese and almonds or cashews.
For the dressing, I used my recipe for another salad I make:
1/2 cup canned whole-berry cranberry sauce
3/4 cup orange juice (about one orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger (I didn’t have this and it was still good)
1/4 teaspoon salt
Mix all ingredients in a small jar. Pour over salad just before serving.
This will be a popular salad at your house this summer while watermelon is in season. We LOVE it!
What is your favorite summer salad recipe?