*Fourth of July Collection-PREP: 20 minutes and chilling MAKES: 10 servings 8 cups cubed seedless watermelon ( about 1 medium) 1 small red onion, cut into rings 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted 1 cup fresh arugula or baby spinach 1/3 cup balsamic vinaigrette 3 TB canola oil Watermelon slices,optional 1 cup (4oz) crumbled blue cheese *In a large bowl, combine the watermelon and red onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. NOTE: To toast nuts, spread in a 15 by 10 by 1-inch baking pan Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring. occasionally. Or ,spread in a dry nonstick skillet and heat over low heat until lightly browned,stirring occasionally. (Source: Taste of Home & photo also)
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