Watermelon Blue Cheese Salad
Watermelon Blue Cheese Salad is a mouthwatering combination of seedless red watermelon, seedless red grapes, blue cheese crumbles and crisp iceberg lettuce. Seasoned with salt and coarse ground black pepper, drizzled with a delicious lemon vinaigrette. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: salad
Servings: 3 servings
Calories: 49kcal
Cost: $20
- iceberg lettuce rinsed, drained, dried with paper towels
- 15 squares or balls seedless red watermelon Medium size squares or balls.
- 15 each seedless red grapes
- blue cheese crumbles
- salt to taste
- coarse ground black pepper
- 2-1/2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest (optional) From one lemon.
- 2 tablespoons fresh lemon juice From one or 2 lemons.
Add a layer of lettuce (whole leaves, shredded or chopped) in the bottom of three bowls.
Add 5 squares or balls of seedless red watermelon (more or less as preferred) to each bowl.
Add 5 whole seedless red grapes or 10 halved (more or less as preferred) to each bowl.
Sprinkle with preferred amounts of salt and coarse ground black pepper.
Sprinkle each serving with blue cheese crumbles. Set aside.
In a medium bowl, whisk together extra-virgin olive oil, lemon zest and fresh lemon juice.
Dip a scoop of watermelon or lettuce into the dressing and taste it. If desired, add more of desired ingredient (s) until satisfied with taste.
Pour a small amount of vinaigrette (about 1/2 teaspoon) into each bowl. A small amount keeps the salad crisp. Toss until evenly combined. Serve and enjoy.