Watermelon Meche And Pecan Salad Food

WATERMELON SALAD WITH CINNAMON PRETZEL CRUNCH

Steps:

• Preheat oven to 425° In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour., Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks. , Just before serving, gently stir half of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.

WATERMELON SALAD

Steps:

• Bring 1/4 cup each sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep 10 minutes. Discard the mint; add the zest and juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 3 cups cubed watermelon. Let stand 15 minutes. Top with chopped mint.

WATERMELON AND PECAN LETTUCE SALAD

Steps:

• Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
• Drain well the watermelon then combine watermelon and lettuce in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter and sprinkle evenly with pecans and cheese.

PECAN SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

GRANDMA'S CHILLED WATERMELON SALAD

Steps:

• Combine gelatin and boiling water in a medium heatproof bowl. Stir until dissolved, about 2 minutes. Add cold water and mix well. Place in the refrigerator and chill until partially set, about 1 hour
• Add watermelon, undrained pineapple, and 1 cup pecans to the gelatin and mix well. Spoon into a salad bowl. Place back in the refrigerator and chill until set, about 1 hour.
• Place cream cheese in a medium bowl. Beat using an electric mixer on high speed until light and fluffy.
• Add milk and sugar to cream cheese and continue beating until the mixture is smooth. Fold in whipped topping. Spread mixture over the gelatin and sprinkle remaining pecans on top. Chill until ready to serve.

WATERMELON, BABY LETTUCE AND PECAN SALAD

Steps:

• 1. to make the vinaigrette dressing: Whisk together the first 6 ingredients. Gradually add the oil in whisking until blended. Set a side
• 2. For the Salad: You can serve this family style on a platter or in individual bowls. Place the lettuce down first
• 3. next place the watermelon on top of lettuce, sprinkle with feta cheese then nuts.
• 4. last drizzle the dressing on top.

WATERMELON, PINEAPPLE, AND PECAN SALAD

Steps:

• In a large bowl, mix the rind, juice, sugar, and rum together.
• Add pineapple and watermelon.
• Toss gently to coat.
• Cover and chill for at least 2 hours.
• Sprinkle with nuts just before serving.

WATERMELON, MECHE, AND PECAN SALAD

Steps:

• 1. Preheat oven to 350 degrees. Arrange pecans in single layer on baking sheet, and bake at 350 for 5-7 min. or until lightly toasted and fragrant. Cool on a wire rack 15 min. or until completely cooled. 2. Combine watermelon and mache in a large bowl; add vinaigrette tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese. Pepper Jelly Vinaigrette Makes 3/4 cup Prep time 10 min. 1/4 cup rice wine vinegar 1/4 cup pepper jelly 1 Tbsp. fresh lime juice 1 Tbsp. grated onion 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup vegetable oil 1. Wisk together first 6 ingredients. Gradually add oil in slow, sturdy stream, whisking until blended