Watermelon & Arugula Salad, with Mango Dressing, Haloumi Cheese & Candied Walnuts

Ronald Cowgill

"Wow, what can we say! Great and novel salad that stole the show at our church's 6,7 & 8 dinner. We dined at the hotel resturant C2 in the Intercontenantel Suites Hotel associated with the Cleveland Clinic. It was a great meal, but the Watermelon & Arugula Salad was great. While we wern't able to get the recipe, I was able to recreate the dressing after a couple of tries. Do enjoy!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

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  1. For the dressing: Put dressing ingredients (olive oil, grape seed oil, sea salt, stevia, rice vinegar, and sliced mango) in a blender/homogenizer. Reserve the cubed mango to add at the end. A hand held homogenizer can be used instead of the blender, if preferred. Blend until completely homogenized. Remove from blender and mix in the cubed mango to complete the dressing. This can be made one day in advance and refrigerated.
  2. For the salad: Preheat a grill to maximum heat, and grill the cheese slices. With a hot grill, the cheese grills very quickly. At most, 10 - 15 seconds on a side. The cheese can be grilled and cooled in the refrigerator a day ahead of the assembly of the salad.
  3. To assemble the salad: Toss the arugula with the dressing. Put a square of watermelon on each plate. Place two of the grilled haloumi slices on each plate, one on either side of the watermelon. Arrange a serving of arugula on top of each watermelon square, then complete with a spoonful of candied walnuts on the side. Serve immediately. See photo.


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