Here’s a quick salad with different flavors that will explode in your mouth:
the sweetness of the watermelon is a perfect balance for the sharpness of
the pickled onions and feta cheese.
1 cup vertically sliced red onion
1/4 cup red wine vinegar
1/4 teaspoon (tsp) kosher salt
11/2 tablespoons (tbs) white
1 tbs extra-virgin olive oil
1/2 tsp freshly ground black pepper
21/2 cups cubed seedless watermelon
1 small cucumber, halved lengthwise
and thinly sliced
1/4 cup (1 ounce) crumbled feta cheese
2 tbs chopped fresh mint
2 tbs chopped fresh basil
Combine first three ingredients in small bowl; let stand for 30 minutes
and then drain pickled onions. In large bowl, mix balsamic vinegar, oil and
pepper; stir well with whisk. Add pickled onions, watermelon and cucumber; toss gently to coat.
Arrange watermelon mixture on a platter and top with cheese, mint and basil. Makes six servings.
Per Serving: 77 calories; 3.9 grams (g) fat; 1.9 g protein; 9.8 g carbs; 1.2 g fiber; 6 milligrams (mg)
cholesterol; 152 mg sodium; 0.4 mg iron; 51 mg calcium.