4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
2 ounces goat cheese, crumbled
¼ cup very thinly sliced red onion, ( ¼ small)
½ cup chopped hazelnuts, (2 ounces), toasted (see Tips)
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.
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.
227 calories;18 g fat(3 g sat); 2 g fiber; 13 g carbohydrates; 6 g protein; 27 mcg folate; 5 mg cholesterol; 9 g sugars; 0 g added sugars; 2,566 IU vitamin A; 39 mg vitamin C; 105 mg calcium; 1 mg iron; 192 mg sodium; 425 mg potassium
Vitamin C (65% daily value), Vitamin A (51% dv)
Carbohydrate Servings: 1
Exchanges: 1 vegetable, ½ fruit, 1 high-fat meat, 2 fat
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
July 27, 2010
By: EatingWell User
This is excellent! The only change I made was using pistachio nuts instead of hazelnuts. The goat cheese is the ticket in this recipe.