Ingredients
8 cups cubed seedless watermelon (about 1 medium)1 small red onion, cut into rings1 cup coarsely chopped macadamia nuts or sliced almonds, toasted1 cup fresh arugula or baby spinach1/3 cup balsamic vinaigrette3 tablespoons canola oilWatermelon slices, optional1 cup (4 ounces) crumbled blue cheese
Preparation
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.
