Melon and Blueberry Salad with Roasted Shallot Vinaigrette

A healthy summer salad that can be amped up with a pinch of cayenne. You can also try it with a bit of Tajin chili-lime powder, available at many supermarkets, including Walmart. http://www.walmart.com/ip/Tajin-Fruit-With-Lime-Seasoning-5.3-oz/10849977

 

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2 C Galia or cantaloupe melon, cut into 1-inch cubes

2 C watermelon, cut into 1-inch cubes

1 apple, thinly sliced (a combination of red and green is nice, but choose whatever you like)

1 C blueberries

4 C arugula

¼ lb feta cheese, crumbled

 

Dressing:

4 medium shallots

Zest and juice of 1 lime

¼ C apple cider vinegar

1/3 C olive oil

1 T honey

Pinch of cayenne (optional)

½ t Tajin chili-lime powder OR Sumac (optional)

Sea salt, to taste

 

Roast the shallots: Preheat the oven to 375F. Place the shallots in an oven tray with the skin on, drizzle with a bit of olive oil and roast for 45 minutes. Allow them to cool enough to handle and remove the skins. Transfer the shallots to a food processor, mini-prep or Magic Bullet and add the remaining dressing ingredients. Blend well, taste and adjust for salt and spice.

 

Put the arugula in a large, wide serving bowl and scatter it decoratively with the melons, apple slices and blueberries. Add the crumbled feta and lastly drizzle with the vinaigrette. Extra dressing can be served on the side. Serves 4.

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