Watermelon Salad~
Freshly picked cantaloupe and watermelon, with fresh kale, all fresh from the field make this one of the best Fall recipes to enjoy before winter takes hold.
Serves: 10
Ingredients
- 8 cups cantaloupe*, cubed
- 1 watermelon, small cut into 10 watermelon slices
- 1 red onion*, small, diced finely
- 1 cup walnuts, chopped small
- 1 cup purple kale*, chopped fine
- ⅓ cup balsamic vinegar
- 3 tablespoons olive oil
- ½ cup blue cheese, crumbles
Instructions
- In large bowl add cantaloupe, onion, walnuts, kale, vinegar, oil, and cheese; mix well.
- Cut watermelon into triangular wedges.
- Refrigerate salad and wedges until time to serve.
- To serve, use individual plates. Place one watermelon wedge on plate and add a scoop of salad mixture to top.
Watermelon Salad
