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Watermelon & Greens Salad

Watermelon & Greens Salad

for the raspberry vinaigrette:

1/4 cup seedless raspberry jam

1/4 cup cranberry or apple juice

2 tablespoons balsamic vinegar

2 tablespoons white wine vinegar

6 tablespoons canola oil

salt and pepper to taste


for the caramelized nuts:

1 tablespoon butter

2 tablespoons light brown sugar

3/4 cup chopped macadamia nuts or almonds


for the salad:

2-2 1/2 pound watermelon. cut in 1/2” thick triangles, rind removed

5-6 ounces salad greens or romaine hearts, shredded

3/4 cup havarti cheese, crumbled

1/2 small red onion, thinly sliced

Whisk together jam, juice and two vinegars in a bowl. Add oil and whisk to combine. Add salt and pepper to taste. Melt butter in a non-stick skillet over medium heat. Add sugar and stir to blend. Add nuts and stir until nuts are coated. Transfer to a plate and cool. (These can be done in advance and stored in an airtight container until needed)

Arrange watermelon slices around the edge of a large platter. Toss greens with vinaigrette to coat and place in the center. Sprinkle greens with nuts and onion slices.

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