Watermelon and Feta Salad
In this salad, the salty tang of creamy feta cheese contrasts with pieces of sweet watermelon and juicy golden nectarines. A mix of arugula, endive and leaf lettuce adds a slightly peppery taste, while the toasted pumpkin seeds give it a nice crunch.
Excerpted from Eat to Beat Diabetes, available now in the Best Health Store
| Servings | Prep Time |
| 4main dishes | 20minutes |
| Servings | Prep Time |
| 4main dishes | 20minutes |
Ingredients
- Salad
- 1 small watermelon (about 1 lb/500 g)
- 2 large nectarines or peaches
- 6 cups mixed salad greens including arugula, endive, and leaf lettuce
- 1 cup feta cheese crumbled
- 2 tbsp toasted pumpkin seeds or sunflower seeds
- Lemon Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp Freshly ground black pepper
Servings: main dishes
Units:
|
Ingredients
Servings: main dishes
Units:
|
Instructions
- First, make the dressing. Place the oil, lemon juice, salt and pepper into a 2-cup (500-ml) jar or container with a tight-fitting lid. Cover and shake until well blended.
- Using a serrated knife, cut the watermelon into bite-sized chunks, discarding the rind and all of the seeds. Toss into a large salad bowl.
- 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-sized pieces and add to the fruit. Toss to mix.
- Crumble the feta cheese over the salad. Sprinkle the seeds over the top and drizzle with the lemon dressing; serve.
Recipe Notes
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.
Each serving provides calories 198, calories from fat 135, fat 15 g, saturated fat 5 g, cholesterol 22 mg, carbohydrate 13 g, fibre 2 g, sugars 9 g, protein 6 g
Choices per serving: Carbohydrate 1/2, Meat & Alternatives 1, Fat 2 1/2
