Bright, light and bursting with flavor, this salad is great for a weekend lunch or dinner party. Save time by prepping the melon and cheese the evening before, place in separate containers and refrigerate until ready to serve; then create your layers. A light dressing made with fresh lime juice, olive oil and cilantro gives this salad a touch of acid without overpowering the freshness of the watermelon or cheese. A sprinkle of olives to complete the dish, serve on a platter or individually for a lovely presentation.
When choosing a watermelon look for a firm, heavy seedless melon. If seedless is not available dice watermelon instead and trim cheese to match. Panela, a Mexican semi-hard cheese is sold by the pound and is located in the specialty cheese section of your grocery store.
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