During these Dog Days Of Summer, nothing could be better than eating a big slice of cold watermelon.
Photo by Susan Scarborough
In a previous 4th of July post I included my watermelon salad recipe.
This summer I decided to make a watermelon wedge salad. With the new popularity of the old traditional iceberg lettuce wedge, why not use a watermelon wedge?
Voila! My version….once again I have to stress to you that instead of feta cheese (which I love) you have to use an English White Stilton with Mango & Ginger. I buy it in Cashiers at Cornucopia Restaurant, but you can get it at any Fresh Market. This cheese is to-die-for on any salad ! And your guests will think you are spectacular!
Watermelon Wedge with White Stilton Cheese
Serving Size: 4
Ingredients
- 1 large round watermelon slice, about 1 1/2-inch thickness
- 2 heaping cups arugula
- 2 tablespoons thinly sliced vidalia onions
- 1 thinly sliced jalapeño
- 1 1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and fresh cracked black pepper
- 1/2 avocado, peeled and sliced
- crumbled White Stilton with Mango & Ginger cheese
- pine nuts
Instructions
- Cut watermelon slice into fourths and place on a small plate.
- Top each with arugula, onions, and jalapeños.
- Top with avocado, stilton cheese, and pine nuts.
- Whisk olive oil and lemon. Drizzle on each watermelon wedge.
By KathyMillerTime
Recipe Printed from www.kathymillertime.com
I used my traditional watermelon salad recipe, but after seeing Joy The Baker’s post on her version of the Watermelon Wedge, I knew I had to add the avocado and jalapeno. Thank you Joy for a great idea.
Watch for more summer recipes to make during these Dog Days of Summer.
Come celebrate with me. I’ll save you a seat at the table.