Watermelon and Pear Salad

Ingredients:

2 red watermelons, 24 pounds each
3 gallons mixed salad greens, torn into pieces
1 pound 8 ounces red onion, thinly sliced
3 quarts fresh or canned pears, sliced
1 pound 8 ounces blue cheese, crumbled
Pecan halves Garnish
Mint sprigs Garnish
1-1/2 quarts Fresh Herbs Vinaigrette, prepared

Instructions:

Cut watermelons into twenty-four (1-inch) crosscut slices. Carefully remove flesh and cut in long wedges; cover and refrigerate. Reserve melon rind circles for plating salads. Place rind circle on serving plate; fill center with 2 cups chilled salad greens and 1/4 cup onion slices. Top with 8 watermelon wedges, 5 pear slices and 1/4 cup blue cheese. Garnish with pecans and mint sprigs. Serve with 2 ounces vinaigrette.

Circles of watermelon rind make the perfect presentation for this salad. Watermelon balls, chunks of triangles add color and a light sweetness to almost any salad combination.

Servings:

Makes 24 servings. One Serving: Calories-469, Protein-13.7g, Fat-12.6g Carbohydrate-84.1g, Cholesterol- 24mg, Fiber-22.2 g, Sodium-431 mg