Sweet & Tangy Watermelon Salad

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

From EatingWell:  Summer 2003, The Essential EatingWell Cookbook (2004)

Looks like tomato—surprise, it's watermelon.

6 servings, about 2/3 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 2 tablespoons rice vinegar
• 2 1/2 teaspoons sugar
• 2 cups diced seeded watermelon
• 2 cups diced cucumber
• 1/2 cup chopped fresh cilantro
• 1/4 cup unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

Preparation

1. Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.

Nutrition

Per serving : 63 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 2 g Protein; 1 g Fiber; 3 mg Sodium; 164 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 fat

Tips & Notes

• Tip: To toast nuts:
• Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.