Watermelon Meche And Pecan Salad Recipes

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WATERMELON AND PECAN LETTUCE SALAD



Watermelon and Pecan Lettuce Salad image

Mache' is a tiny, dark green plant with the sweet, nutty flavor. Can't find it? Use Boston lettuce or possibly baby spinach. See recipe #449663 for the vinaigrette.

Provided by gailanng

Categories     Greens

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 5

3/4 cup chopped pecans
5 cups watermelon, seeded and cubed (as sweet a melon as you can get)
1 (6 ounce) package mache or 1 (6 ounce) package boston lettuce, thoroughly washed
hot pepper jelly vinaigrette (see Pepper Jelly Vinaigrette)
1 cup crumbled gorgonzola

Steps:

  • Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
  • Drain well the watermelon then combine watermelon and lettuce in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter and sprinkle evenly with pecans and cheese.

Nutrition Facts : Calories 211.6, Fat 16.5, SaturatedFat 5.1, Cholesterol 16.9, Sodium 315.1, Carbohydrate 12, Fiber 1.8, Sugar 8.5, Protein 6.8

ROASTED BEET, PEAR AND FETA SALAD



Roasted Beet, Pear and Feta Salad image

I cut this salad recipe out of a weekly local newspaper the other day and haven't had the chance to test it. I would like to try golden beets for the red beets. If you cannot find mache (lamb's lettuce), substitute butter lettuce or fresh mixed greens. Serve with crusty French bread!

Provided by COOKGIRl

Categories     Greens

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 cup balsamic vinegar
6 small red beets or 6 small golden beets, washed well, ends cut
2 Anjou pears, firm but ripe, cored, cut into 1/4-inch slices
5 cups mache, washed and patted dry (or substitution)
1 cup red leaf lettuce, chopped
1 cup crumbled feta cheese
1/4 cup sliced almonds, toasted

Steps:

  • Prepare dressing and set aside.
  • Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
  • Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
  • Serve dressing on side.
  • NOTE: I guessed the yield.

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