5 cups cubed seedless watermelon
¾ cup chopped pecans, toasted
Mixed baby greens, washed
1 cup crumbled blue cheese
Combine watermelon, pecans and greens in a bowl.
Gently toss together; set aside.
Pepper Jelly Vinaigrette
¼ cup rice wine vinegar
¼ cup red pepper jelly*
1 tablespoon lime juice
1 tablespoon grated onion
Pepper and salt
¼ cup vegetable oil
Mix all vinaigrette ingredients together and shake or whisk until well blended. Pour over salad, sprinkle with blue cheese and serve. Makes 6 to 8 servings.
*Kitchen Ade Note: For the purposes of this recipe, I used Harry & David’s brand Red Jalapeño jelly.