Yield: 6 servings
- 8 cups cubed seedless watermelon
- 1/2 large red onion, sliced
- 1 cup slivered almonds, lightly toasted
- 2 oz. arugula
- 1/3 cup balsamic vinegar
- 3 tbsp oil
- 1 cup crumbled blue cheese
- Combine the watermelon and red onion. Cover and refrigerate for at least 30 minutes.
- Add nuts and arugula to the watermelon. In a separate bowl, combine the vinegar and oil. Add to the salad and toss to coat.
- Serve and top with blue cheese.
Adapted from Taste of Home.