RSSSweet & Tangy Watermelon Salad
From EatingWell: Summer 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!
Looks like tomato—surprise, it's watermelon.
6 servings, about 2/3 cup each
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
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
- 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.
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.
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
Recipe Categories
- Health & Diet Considerations
- Diabetes appropriate
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Ease of Preparation
- Easy
- Ethnic/Regional
- American
- Type of Dish
- Salad, side/appetizer
- Publication
- The Essential EatingWell Cookbook (2004)
- Summer 2003
- Servings
- 6
- Total Time
- 15 minutes or less
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