( SERVES 6 )
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|¾ cup||Pecan/ Walnuts, chopped|
|5 cups||Watermelon, seeded and cubed|
|½ bag||Baby lettuce leaves, washed|
|½ cup||Salad dressing|
|1 cup||Gorgonzola, crumbled, or another soft blue cheese|
- Preheat oven to 175 degC. Bake pecans for 5 to 6 minutes until toasted, then remove and cool.
- Place watermelon and lettuce on a large plate or bowl and drizzle well with salad dressing. Sprinkle evenly with pecans and cheese and serve.
Use feta instead of blue cheese if desired – the saltiness of the cheese is the perfect balance to the sweet melon.