Yellow Squash & Watermelon Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 12 servings.
I always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
Ingredients
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6 cups cubed seedless watermelon
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2 medium yellow summer squash, chopped
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2 medium zucchini, chopped
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1/2 cup lemon juice
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12 fresh mint leaves, torn
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1 teaspoon salt
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8 cups fresh arugula or baby spinach
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1 cup (4 ounces) crumbled feta cheese
Directions
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1.
In a large bowl, combine the first 6 ingredients. Just before serving, add arugula and cheese; toss gently to combine.
Nutrition Facts
1 cup: 61 calories, 2g fat (1g saturated fat), 5mg cholesterol, 299mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.
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