Watermelon & Goat Cheese Salad with Citrus Vinaigrette

http://www.eatingwell.com/recipes/watermelon_goat_cheese_salad_with_citrus_vinaigrette.html

From EatingWell:  August/September 2005

The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

5 servings, 2 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons orange juice
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
• 4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
• 1/4 cup very thinly sliced red onion, (1/4 small)
• 2 ounces goat cheese, crumbled
• 1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)

Preparation

1. Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Nutrition

Per serving : 224 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 5 mg Cholesterol; 13 g Carbohydrates; 5 g Protein; 2 g Fiber; 171 mg Sodium; 337 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 1 high-fat meat, 2 fat

Tips & Notes

• Tips: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
• To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.