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Watermelon & Goat Cheese Salad with Citrus Vinaigrette

:  August/September 2005

Your rating: None Average: 4.4 (19 votes)

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.


READER'S COMMENT:
"This is excellent! The only change I made was using pistachio nuts instead of hazelnuts. The goat cheese is the ticket in this recipe. "
Watermelon & Goat Cheese Salad with Citrus Vinaigrette Recipe

Makes: 5 servings, 2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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)

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Preparation

  1. 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: 227 calories; 18 g fat ( 3 g sat , 12 g mono ); 5 mg cholesterol; 13 g carbohydrates; 6 g protein; 2 g fiber; 182 mg sodium; 425 mg potassium.

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

Carbohydrate Servings: 1

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


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Recipe Categories

Style/Theme
Entertaining, formal
Quick (total 30 min. or less)
Vegetarian
Ease of Preparation
Easy
Type of Dish
Salad, side/appetizer
Total Time
30 minutes or less
Ethnic/Regional
American
Servings
6
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
Healthy weight
Gluten free
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Publication
August/September 2005
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