Al Fresco Watermelon Salad Recipe
This unique onion and watermelon salad makes appearances at many family gatherings in summer. The savory seasonings complement every bite of sweet melon.
- 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
- 1. 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.
3/4 cup equals 43 calories, trace fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.
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