Watermelon and Blue Cheese Salad

Refreshing decadence!

Not much more to say than that.  Enjoy!

Ok, there’s more to say.  But mostly about the watermelon.  Several years ago the Magee’s hired me to help them apply to use an historic farm property for a farm market and u-pick. We were successful and over the past few years they have built a thriving operation!  I stopped by their market on that site a few days ago and bought one of their sugar baby watermelons.  This salad is the result…


Watermelon and Blue Cheese Salad

Adapted from Taste of Home – Juicy Watermelon Salad

4 – 5 cups seedless watermelon, balled (from Magee Farms)

1 small red onion, sliced in half moons

1/2 cup slivered almonds, toasted

1 cup baby spinach

1 Tbsp balsamic vinegar (I used a pear balsamic)

2 tablespoons extra virgin olive oil

1/4 tsp Kosher salt

Black pepper to taste

3 ounces crumbled blue cheese


In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes.

In a small bowl whisk together the vinegar, oil, salt and pepper.

Just before serving, add almonds and spinach to watermelon mixture.

Pour on the dressing  and the cheese and toss to coat.  Enjoy!

Serves 4 – 5.



One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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