Watermelon Salad

Pepper Jelly Vinaigrette (lower right), made with pepper jelly, rice wine vinegar and lime juice, contributes tang and some "kick" to Watermelon Salad.

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.

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