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Prep time: 20 minutes You Will Need Salad 1 small watermelon (about 1 pound) 2 large nectarines or peaches 6 cups mixed salad greens, including arugula, endive, and leaf lettuce 1 cup crumbled feta cheese 2 tablespoons toasted pumpkin seeds or sunflower seeds Lemon Dressing 3 tablespoons olive oil 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper What to Do 1. First, make the dressing. Place the oil, lemon juice, salt, and pepper into a 2-cup jar or container with a tight-fitting lid. Cover and shake until well blended. 2. Using a serrated knife, cut the watermelon into bite-size chunks, discarding the rind and all of the seeds. Toss into a large salad bowl. 3. Cut the nectarines in half (do not peel) and pit them. Place the nectarines on a cutting board, cut side down, and cut lengthwise into thin slices; toss with the watermelon chunks. Tear the salad greens into bite-size pieces and add to the fruit. Toss to mix. 4. Crumble the feta cheese over the salad. Sprinkle the seeds over the top and drizzle with the lemon dressing; serve. Tip: To serve the salad later, prepare the salad through Step 2, cover with plastic wrap, and refrigerate. Proceed with Steps 3 and 4 right before serving. Serves: 4 Some More Ideas Pear and Gorgonzola salad: Instead of the watermelon and nectarines, use 1 pound ripe, cored, thinly sliced red Bartlett or Comice pears, and 3 cups sliced ripe strawberries. Use 1 cup creamy Gorgonzola cheese instead of the feta cheese. Include radicchio in the mix of salad leaves. Try using toasted walnuts in place of the toasted pumpkin or sunflower seeds. Plus Points Nutrition Facts Per serving: calories 198, calories from fat 131, fat 15g, saturated fat 5g, cholesterol 22mg, sodium 386mg, carbohydrate 13g, fiber 2g, sugars 9g, protein 6g. Excellent source of vitamin A, vitamin C. Good source of calcium, folate, magnesium, phosphorus, riboflavin, vitamin B6. Exchanges: fruit 1/2, vegetable 1, meat (high fat) 1, fat 1 From Eat to Beat Diabetes
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