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. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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Tips

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.

Nutrition Facts

227 calories; 18 g total fat; 3.4 g saturated fat; 5 mg cholesterol; 192 mg sodium. 425 mg potassium; 13.3 g carbohydrates; 2 g fiber; 9 g sugar; 5.9 g protein; 2566 IU vitamin a iu; 39 mg vitamin c; 27 mcg folate; 105 mg calcium; 1 mg iron; 46 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This is excellent! The only change I made was using pistachio nuts instead of hazelnuts. The goat cheese is the ticket in this recipe. Read More
Rating: 5 stars
10/29/2011
Fresh new and light. The recipe sounded so good I had to try it but used what I had on hand. I used mixed greens and romaine lettuce. I didn't have hazelnuts so I used walnuts and I always have Feta cheese on hand and it was great! Pros: Easy to adapt Read More