Kitchen Kettle VIllage
6
30 minutes
10 minutes
American
Salads
1 lb. seedless watermelon, cut into balls or bite-size cubes
10 oz. small fresh mozzarella balls
1 oz. fresh basil, chopped
4 oz. scallions, trimmed and chopped
6 oz. fresh blueberries
4 oz. toasted almonds
Salt and pepper, to taste
4 oz. baby salad greens
2 Tbsp. Olive Basin Extra Virgin Olive Oil
2 Tbsp. Olive Basin Sicilian Lemon Balsamic Vinegar
3 Tbsp. Kitchen Kettle Blueberry Preserves, melted
1 Tbsp. orange juice
¼ tsp. dried basil
Salt and pepper, to taste
Make Vinaigrette and set aside to chill for an hour to allow flavors to marinate before using.
Prepare watermelon.
Toss watermelon, mozzarella balls, fresh basil, scallions, blueberries and toasted almonds.
Season with salt and pepper to taste.
Place on top of baby salad greens and drizzle with blueberry vinaigrette.
