Featuring awesome picnic dishes this week to help you celebrate Independence Day!
8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into rings
1 cup toasteds slivered almonds
1 cup fresh arugula (or baby spinach)
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese
Watermelon slices, optional
In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes). Just before serving. add almonds and arugula. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Sprinkle with cheese. If desired, serve over additional slices of watermelon.