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Reprinted from The Edge 2002.2003
Photo by Greg Bailey

This unusual combination of flavors is surprisingly delicious!
Summer Watermelon Salad

SERVES TWO

• About 20 1-inch cubes of watermelon, seeded
• ½ small red onion, very thinly sliced
• ¼ cup good quality blue cheese, crumbled
• ¼ cup raspberry puree
• 1 to 2 T walnut oil
• 1 T fresh chopped mint

Combine all ingredients, except cheese; sprinkle with blue cheese and garnish with whole mint leaves. Drain before serving, reserving juice.

SUGGESTION: When you make this salad the watermelon sweats its juices. Save the juices and use them to make a vodka and watermelon martini or a watermelon Champagne cooler.




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