May 11 2012
This month’s recipe is a light refreshing salad you can make all through the summer that we had great reviews on the past couple weeks. It is a great dish by itself or as an accompaniment. I hope you enjoy. See ya next month.
Watermelon Arugala salad
8 cup’s – Baby arugala ( packed tight )
4 cup’s – diced watermelon (seeds removed )
1 cup – crumbled bleu cheese
1 cup – heart of palm ( diced )
1 cup – sliced cucumber
1 cup – grape tomatoes
1 cup – red onion sliced
½ cup – balsamic vinaigrette
In a mixing bowl, toss the arugala, cheese, and watermelon with the vinaigrette and portion in 4 bowls. Top with all other ingredients and serve.