Watermelon & Goat Cheese Salad with Citrus Vinaigrette

From EatingWell: August/September 2005 — Subscribe Now!

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.

Watermelon & Goat Cheese Salad with Citrus Vinaigrette Recipe

5 servings, 2 cups each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons orange juice
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
1/4 cup very thinly sliced red onion, (1/4 small)
2 ounces goat cheese, crumbled
1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)

Preparation

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 & Notes

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

Per serving: 224 calories; 18 g fat (3 g sat, 12 g mono); 5 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 171 mg sodium; 337 mg potassium.

Nutrition Bonus: Vitamins A & C (45% daily value).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 1 high-fat meat, 2 fat