Watermelon And Blue Cheese Salad Recipe 45 Food

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE

Steps:

• For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
• For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
• Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
• Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

WATERMELON GOAT CHEESE SALAD

Steps:

• Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
• In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
• Top with goat cheese and hazelnuts to serve.

WATERMELON AND BLUE CHEESE SALAD RECIPE - (4/5)

Steps:

• Place watermelon pieces in a large bowl and crumble the blue cheese over the watermelon. In a bowl combine shallot and vinegar. Let stand 10 minutes. Whisk in oil and thyme until well blended. Season to taste with salt and pepper. Drizzle the dressing over the watermelon and blue cheese. Sprinkle with roasted pine nuts. Serve immediately.

SAVORY WATERMELON AND BLUE CHEESE SALAD

Steps:

• Cut watermelon into 1 inch chunks.
• Place watermelon chunks in large bowl. In small bowl, whisk vinegar, oil, 1/4 tsp salt, and 1/4 tsp pepper; drizzle over watermelon.
• Add blue cheese and toss gently.

GRILLED WATERMELON SALAD

Steps:

• Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
• Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
• Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
• To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

JUICY WATERMELON SALAD

Steps:

• 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.

WATERMELON, TOMATO AND CHEESE SALAD

Steps:

• Combine watermelon, tomato, cheese, scallions and salt in a bowl.
• Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad.
• Garnish with cilantro or parsley.