Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Summer is the perfect time of year to enjoy fresh produce, and luckily, sweet, juicy fruits are an easy sell for the whole family. Try this delicious watermelon salad tonight for dinner, we at The Balancing Act love it!

Watermelon, Spinach & Pecan Salad


Watermelon, Spinach & Pecan Salad RecipeIngredients:

¾ cup chopped pecans
5 cups seeded, cubed watermelon
1 (6 oz.) package baby spinach, thoroughly
washed
1 cup crumbled Gorgonzola cheese
¼ cup rice wine vinegar
¼ cup pepper jelly
1 Tbsp. fresh lime juice
1 Tbsp. grated onion
1 tsp salt
¼ tsp pepper
¼ cup vegetable oil

Directions:

  • Preheat oven to 350 degrees.
  • Arrange pecans in a single layer on a baking sheet and bake at 350 degrees for 5-7 minutes or until lightly toasted and fragrant.
  • Cool on a wire rack for 15 minutes or until completely cool.
  • Combine watermelon and spinach in a large bowl.
  • Whisk together rice wine vinegar, pepper jelly, lime juice, grated onion, salt and pepper. Gradually add oil in a slow, steady stream, continuing to whisk until blended.
  • Add vinaigrette to watermelon mixture, tossing gently to coat.
  • Transfer salad to a serving platter and sprinkle evenly with pecans and Gorgonzola.

Sources:
http://www.myrecipes.com/recipe/watermelon-mche-pecan-salad
http://www.myrecipes.com/recipe/pepper-jelly-vinaigrette

Healthy eating habits start at home and often at a very young age. It's important to promote healthy choices with your children to show why—and how—a healthy lifestyle can be fun. We've got some tips to help you if you've got a picky eater on your hands:

On this special episode, we're supporting our nations troops with the Wounded Warrior Project. Plus, a new edition of Behind the Mystery and a delicious fall recipe from celebrity chef Ralph Pagano.

Discover the Wounded Warrior Project, a charitable organization that helps veterans and active duty service members.