Wednesday, June 23, 2010

Watermelon Salad

A great way to use extra watermelon-it adds a unique and refreshing flair to this savory salad.


4 cups of watermelon cut into small cubes
2 tablespoons fresh chopped basil
4 tablespoons white balsamic vinegar
2 tablespoons water
2 teaspoons honey
a squeeze of fresh lemon
a dash or two of pepper
¼ cup goat cheese (*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)


Put the watermelon into a medium size bowl. In a smaller bowl, whisk together the basil, vinegar, water, honey, lemon and pepper and pour over the watermelon. Mix well to evenly coat. Sprinkle with cheese, mix a few times and serve. If not serving immediately, chill and wait to add the cheese until right before consuming.

Makes 4 cups, 8 servings

Serving size: 1/2 cup Calories 40 Protein 1 g Carb 9 g Fiber 1 g Sugars 9 g Fat 1 g Saturated fat 0.5 g Sodium 55 mg


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