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
balsamic vinegar

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.

Source: June 2009 Cooking Light.

Diane Lofshult

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