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Al Fresco Watermelon Salad
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4 cups cubed seeded watermelon
1 medium sweet onion, quartered and thinly sliced
2 tablespoons minced fresh basil
1/4 cup balsamic vinegar
Salt and pepper to taste
In a large bowl, combine the watermelon, onion and basil. Drizzle with vinegar;
toss gently. Add salt and pepper. Refrigerate for up to 1 hour. Serve with a
slotted spoon.
Yield: 4-6 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |