Blueberry, Watermelon, Walnut Salad

Yield: 4 servings

Ingredients

• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 tablespoons honey
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups seedless watermelon, cubed
• 1 cup fresh blueberries
• 1 cup California walnuts, chopped
• 1 yellow bell pepper, cut in bite-sized pieces
• 6 cups mixed baby greens
• 4 skinless, boneless chicken breast halves, grilled or sauteed until cooked through

Preparing

Preheat the oven to 350° F and spread walnuts in one layer on baking sheet. bake until just toasted and aromatic, about 8 minutes; remove and let cool.

To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.

In a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat. In a large bowl, toss greens with remaining vinaigrette. Divide greens among 4 plates; top with fruit and walnut mixture. Slice each chicken breast diagonally and serve with the salad.ix the blueberries with the remaining 2 tablespoons sugar and the cinnamon until the fruit is well coated. Pour into the prepared pan and bake for 1 hour. Serve hot or cold.

Additional Resources

Learn more about Blueberries (June 30, 2001).

Learn about Blueberries (February 10, 2001).

Other recipes from Produce Pete.