Freshly picked cantaloupe and watermelon, with fresh kale, all fresh from the field make this one of the best Fall recipes to enjoy before winter takes hold.
Ingredients:
- * 8 cup cantaloupe*, cubed
- * 1 watermelon, small
- * 1 red onion*, small, diced finely
- * 1 cup walnut, chopped small
- * 1 cup purple kale*, chopped fine
- * 1/3 cup balsamic vinegar
- * 3 tablespoon olive oil
- * 1/2 cup blue cheese, crumble
Instructions:
- In large bowl add cantaloupe, onion, walnuts, kale, vinegar, oil, and cheese; mix well.
- Cut watermelon into triangular wedges.
- Refrigerate salad and wedges until time to serve.
- To serve, use individual plates. Place one watermelon wedge on plate and add a scoop of salad mixture to top.
