The Pioneer Woman Tasty Kitchen
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Hawaiian Watermelon Salad

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Level: Easy

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Description

This is my version of an amazing salad we enjoyed while in Hawaii, celebrating my 50th birthday. The combination of ingredients is unusual, fresh and fantastic!

Ingredients

  • FOR THE SALAD:
  • 6 cups Salad Greens Such As Romaine Or Spring Mix
  • 4 cups Seedless Watermelon, Cut Into Medium Chunks
  • 1 cup Red Onion, Thinly Sliced
  • 2 whole Carrots, Peeled And Cut Into Curls With A Vegetable Peeler (stop Peeling Off Curls When You Reach The Core Of The Carrot As It Will Be Too Bitter)
  • 1 cup Chopped, Toasted Macadamia Nuts (these Are Expensive Nuts, But Look For Them On The Clearance Aisle After Christmas And Pop Them In Your Freezer To Enjoy All Year!)
  • ¾ cups Roquefort Or Blue Cheese Crumbles
  • _____
  • FOR THE DRESSING:
  • ¼ cups Raspberry Jam
  • ⅓ cups Apple Cider Vinegar OR Red Wine Venegar
  • ⅔ cups Olive Oil (or Another Oil You Prefer)
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper

Preparation

This is what is known as a composed salad, which simply means you arrange the ingredients on each plate rather than tossing them all together in a bowl. Divide all the salad ingredients evenly among 4 serving plates, in the order that the ingredients are listed. Alternatively, layer all the ingredients on a large serving platter for passing. This method can get a little messy, but the presentation on the table or at a buffet is very pretty.

Mix the dressing ingredients in a small food processor and pour over salads just before serving. If you have leftover dressing, it’s great on spinach salad or grilled chicken or fish!

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