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Dairy
Easy
8 Servings
Allergens 
20 Minutes
Diets
This sweet and salty combination is surprisingly refreshing.
1/4 cup seedless raspberry jam
1/4 cup cranberry juice or Kedem Apple Juice
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Kedem White Wine Vinegar
6 tablespoons canola oil
salt, to taste
pepper, to taste
1 tablespoon butter
2 tablespoons light brown sugar
freshly-ground Gefen Black Pepper
3/4 cup chopped macadamia nuts or almonds
2 pounds watermelon, rind removed and cut in half inch thick triangles
6 ounces romaine lettuce, checked and thinly sliced
3/4 cup Havarti or Ta’amti Feta Cheese, crumbled
1/2 small red onion, thinly-sliced
Whisk together jam, juice and two vinegars in a bowl.
Add oil and whisk to combine.
Add salt and pepper to taste.
Melt butter in a non-stick skillet over medium heat.
Add sugar and pepper; stir to blend.
Add nuts and stir until nuts are coated. Transfer to a plate and cool. (These can be done in advance and stored in an airtight container until needed.)
Arrange watermelon slices around the edge of a large platter.
Toss greens with vinaigrette to coat and place in the center.
Top with nuts and onion slices.
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