Recipe: Watermelon Blueberry Blue Cheese Salad

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National Watermelon Day is coming up on August 3, which put me in mind to try a new watermelon recipe. Of course, there is no time in the summer that doesn’t seem like the perfect time to me to try a new watermelon recipe because I come from a family of watermelon lovers.

My father is the greatest watermelon fan I know–whenever I see a good sale on these green melons, I almost always buy one for Dad. Now there are so many kinds to choose from. He used to love the striped Dixie Bells best, but the new smaller refrigerator-sized seedless ones are his new favorites. I used one of the striped personal-sized seedless melon, too, for my purposes for this salad. It’s so much easier to fit in the refrigerator which is a real help when you want your salad to be cold.

My dad is also a great blue cheese lover, so I decided to see if I could find or design a recipe with both watermelon and blue cheese. Of course I learned early on to love blue cheese, too. I like to share my new dishes with my parents to get their feedback, so this recipe should be a new favorite for them.

Watermelon Blueberry Blue Cheese Salad

Salad Ingredients:

4 cups seedless watermelon, cut into one-inch cubes

2/3 cup blueberries, washed and dried off

1 cup blue cheese, cut into small cubes or crumbles

1/2 cup red onion, cut in small slivers

1 tablespoon fresh mint, thinly sliced

Lemon Vinaigrette Ingredients

3 tablespoons lemon juice

3 tablespoons white wine vinegar

1/4 cup extra virgin olive oil

1 tablespoon of sugar

Directions

In a small jar with a lid, combine the lemon juice, white wine vinegar, olive oil and sugar. Put the lid on the jar, and shake the ingredients until they appear to be mixed well.

Then gently toss all the other ingredients in a salad bowl. Add the lemon vinaigrette dressing to the salad and toss lightly. You can put the salad mixture into four individual salad bowls and gently drizzle the dressing over each.

This salad makes four servings and takes about twenty minutes to make. It can also be made with feta cheese instead of blue cheese.

This recipe was adapted from one with feta cheese, courtesy of the young and lovely blogger Jovita at yummyaddiction.com.

You can also take the same ingredients and add a bag of spinach salad greens or 1 cup of thinly sliced cucumber. Another option is to include 1/3 cup chopped walnuts, toasted.This makes another great salad that will serve 6-8 guests depending on the size of the servings. You can also make a variation of the dressing by using two tablespoons of lemon juice, two tablespoons of lime juice and 2 tablespoons of honey.

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