Cool Down with a Watermelon and Blue Cheese Salad

August is traditionally a very hot month in my neck of the woods. It’s the height of summer. It makes sense that today is National Watermelon Day. After all, a watermelon is over 90% water. When it’s hot outside, a cool watermelon is perfect. What could be better you ask? How about a watermelon salad!

I’m one of those people who finds inspiration everywhere. I came across this beautiful picture of a watermelon salad. Now I’m sure somewhere out there is the actual recipe that belongs with the picture. However; what I found was a recipe that did not belong. It was for an Arugula Watermelon Salad, without the spinach or blue cheese. Clearly the salad contained both. And those little red strips? My guess is Red Bell Pepper. So I made my own recipe based on what I could see. Wow – they say you eat with your eyes. I believe it because this salad was delicious.

Watermelon and Blue Cheese Salad
1/4 Red Bell Pepper
2 cups seedless Watermelon
3 cups Baby Spinach
1 cup Arugula
1/4 cup Olive Oil
Kosher Salt to taste
Fresh Black Pepper to taste
1 cup Blue Cheese, crumbled

Cut about a quarter of a long, slender red bell pepper into thin strips. Cut strips into 1/2-inch long pieces. Set aside.

Cut watermelon into small, bite-size cubes. Set aside.

Spread baby spinach and Arugula on a large serving platter to create a bed for the salad. Sprinkle with watermelon cubes and bell pepper strips. Toss with olive oil, salt and pepper. Finish salad with crumbled Blue Cheese.

Serve immediately or cover and chill until ready to serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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