Carrot, Pistachio and Watermelon Salad

Recipe courtesy of the National Watermelon Promotion Board.

Recipe Ingredients:

Blueberry Vinaigrette:
1/2 cup blueberry vinegar, or 1/4 cup blueberry juice and 1/4 cup red wine vinegar
1 teaspoon dried Italian herb blend
1 teaspoon cracked pepper or to taste
1 tablespoon honey
1/2 cup extra virgin olive oil

4 cups shredded carrot
4 cups small-cubed seedless watermelon
1 cup roasted, salted and shelled, chopped pistachios

Cooking Directions:

1. Whisk together the blueberry vinegar, Italian herb blend, pepper and honey. Whisk the olive oil into the mixture in a slow stream until thickened.
2. Layer the shredded carrot, watermelon and pistachio nuts in a shallow bowl or deep serving platter. Pour the dressing all over the top and serve.

Makes 8 servings.

Recipe and photograph courtesy of the National Watermelon Promotion Board.