Watermelon Salad

Watermelon Salad

Ingredients

3 cups of seedless watermelon, cut into chunks
4 cups of tango salad greens
1 cup of roasted pecans, coarsely chopped
1/2 medium red onion, chopped
3 Tbsp. balsamic vinegar
2 Tbsp. agave nectar
1/2 medium shallot, minced
Coarse sea salt and black pepper to taste

How we make it

Wash the greens and place in a large salad bowl.
Place the watermelon and onion with the greens and
toss gently to mix. Prepare the dressing.

In a small bowl wisk together the balsamic vinegar,
minced shallot and agave nectar. Wisk thoroughly in
order to mix the vinegar and agave well.

Just before serving spread the pecans on the salad
and put a small amount (about half) of the dressing
on and gently toss again, to coat everything and add
a touch of coarse sea salt and ground black pepper.

Put the salad in smaller serving bowls and serve it
with your favorite dinner entreé.


Note: This salad is equally good with romaine hearts,
arugula or baby spinach. Go light on the dressing to avoid
overwhelming the watermelon.

Also, you may use the nuts of your choice. We prefer pecans
because while they are crunchy, it's a soft crunch...not to men-
tion tasty! Cool and refreshing!