Lewis County Recipes: Juicy Watermelon Salad

Nothing says summer like a fresh, juicy watermelon. Growing up in north Mississippi, it seemed everyone had a patch of watermelon and cantaloupe in their gardens, and we ate from those gardens daily. My, how times have changed.

As a child, I loved to enjoy a fresh watermelon under the old oak tree after all the picking and shelling chores were done for the day.

This recipe combines so many different flavors and textures, it's like a fireworks show in your mouth.

I prefer toasted or candied pecans to macadamia nuts or almonds. I also like to add golden raisins for an extra level of sweetness, and sometimes I serve sliced pear around the side of the dish to compliment the blue cheese.

No matter your preferences, this salad makes a wonderful, sweet and tangy dish for your guests, and a colorful centerpiece for your table. Enjoy!

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:

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.

*Yields about 10 servings. Recipe and photo credit: Taste of Home