Juicy Watermelon Salad

This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist.

Prep: 20 min + chilling     Makes: 10 servings

• 8 c. cubed seedless watermelon (about 1 med.)
• 1 small red onion, cut into rings
• 1 c. coarsely chopped macadamia nuts or slivered almonds, toasted
• 1 c. fresh arugula or baby spinach
• 1/3 c. balsamic vinaigrette
• 3 Tbs. canola oil
• watermelon slices, optional
• 1 c. (4 oz.) crumbled blue cheese

1. In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 min. 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. If desired, Serve over sliced watermelon. Sprinkle with cheese.

TO TOAST NUTS: Spread nuts in a baking pan. Bake at 350 degrees for 5-10 min. or until lightly browned, stirring occasionally.