Watermelon and Black Pepper Salad

Image courtesy Dawn Hutchins

Image courtesy Dawn Hutchins

Ingredients

  • 3 cups cubed watermelon
  • 2 cups red grapes, halved
  • 1 pint blueberries
  • 2 Tbsp. chopped red onion
  • 2 green onions, chopped
  • ½ red bell pepper, seeded and chopped
  • ¼ tsp. fresh ground pepper, or more, to taste
  • 1/8 to ¼ tsp. coarse sea salt
  • ½ cup pecans, chopped

Dressing:

  • 2 Tbsp. olive oil
  • 1 Tbsp. cider vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. chopped fresh rosemary
  • 1 Tbsp. honey

Check out the latest Savings in-store now! 

Preparation Instructions

  1. Add the watermelon, grapes, blueberries, red onion, green onion, bell pepper, black pepper, and sea salt to a large bowl.
  2. Toast the pecans for 4 minutes under the broiler (check halfway and frequently to prevent burning).
  3. Whisk the dressing in a small bowl. Pour over salad. Toss to coat.

Recipe by Dawn Hutchins.

Dan NehringVegetarian