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

 

Watermelon and Feta Salad
Watermelon and Feta Salad
Servings Prep Time
4main dishes 20minutes
Servings Prep Time
4main dishes 20minutes
Ingredients
Servings: main dishes
Units:
Ingredients
Servings: main dishes
Units:
Instructions
  1. 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.
  2. 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.
  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-sized 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.
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