Looks like tomato--surprise, it's watermelon. Source: EatingWell Magazine, Summer 2003

Victoria Abbott Riccardi
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Tips

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.

Nutrition Facts

63 calories; 3.2 g total fat; 0.5 g saturated fat; 2 mg sodium. 163 mg potassium; 7.9 g carbohydrates; 1.1 g fiber; 6 g sugar; 2.1 g protein; 410 IU vitamin a iu; 6 mg vitamin c; 14 mcg folate; 14 mg calcium; 22 mg magnesium; 2 g added sugar;

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
great!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Read More
Rating: 5 stars
10/30/2011
This is such a new and unusual taste combination that after I tried it at home I made it at a weekend bbq get together and everyone raved. They had to know where I got the recipe. Very tasty! Read More
Rating: 5 stars
10/29/2011
Love the picture!!!! And the recipe sounds really good too! I am into watermelon salads now and I recently made a recipe from the Modern Vegetarian cookbook - Chile-Roasted Feta and Watermelon Slab http://cuceesprouts.com/2010/10/chile-roasted-feta-and-watermelon-slab/ Try it I think you will enjoy it!!!! Read More
Advertisement
Rating: 5 stars
10/29/2011
This looks great! All the things I love in one salad.....I will be giving this a try very soon and I'm betting it will live up to the 5 stars I'm going 2 give it. Read More