Kick Up Those Tastebuds

Posted by AcreageLife on May 8, 2018 6:25:13 AM

Incredible Watermelon Salad with Balsamic Glaze

During these sizzling days of summer having a chilled watermelon salad is simply so refreshing A godsend on these hot and sticky days! An array of flavors is all here in this salad:  the sweetness of the watermelon, the salty, creaminess of the cheese, the crunchiness of the praline pecans, the tanginess of the balsamic glaze, the freshness of the spring mix greens, and the sharpness of the red onions. This salad is jam-packed with so much flavor that your taste buds will be dancing a jig.

This recipe kicks up a simple watermelon salad with the addition of Italian Gorgonzola cheese crumbles, and a balsamic glaze drizzled all over sweet candied praline pecans! You can swap it out and use feta or goat cheese, if you like.  You can also use walnuts, almonds, pistachios or any nut of your choice. Plus, there’s no cooking or baking that heats up the kitchen and is super easy to prepare in a snap!


Incredible Watermelon Salad with Balsamic Glaze

 8 cups cubed, seedless watermelon
 1 small red onion, sliced into rings
 1 cup candied praline pecans
 1 cup fresh spring salad mix
 1/3 - 1/2 cup Balsamic glaze**
 1 cup crumbled imported Italian Gorgonzola cheese
 Optional:  Fresh watermelon slices for serving

 Chill the watermelon for several hours or overnight.
 Cut the watermelon into halves and then into 1" slices (you can also purchase pre-cut watermelon in the market).
 Cut off the green rind from the watermelon slices and then cut into 1" cubes and or triangles, depending on how you want to serve this salad.
 Slice red onion into 1/4" slices.
 Plate the fresh spring greens on a serving platter and then arrange the red onion slices on top of the lettuce.
 Place the watermelon cubes on top of the lettuce.
 Sprinkle with Gorgonzola cheese crumbles.
 Sprinkle on candied praline pecans.
 Drizzle balsamic glaze on top.
 Serve immediately while chilled.

** To make balsamic glaze:
On a low heat stove burner, in a small saute’ pan, heat the balsamico vinegar with a couple tablespoons of honey and some brown sugar (if necessary).  Stir gently until thickened and reduced, about 10 minutes.  Allow to cool before drizzling on the salad.  This can be made ahead!  

Tags: Country Kitchen


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