Do watermelon and onions in the same dish sound a little unusual? Take our word for it, the combination is wonderful! It’s the perfect treat to take to your Memorial Day picnic.
Makes 3 1-cup servings
3 cups cubed seedless watermelon
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
2 tablespoons finely chopped fresh mint, or 1/2 teaspoon dried mint
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a
salad bowl and toss to mix. If possible, chill before serving.
Per 1-cup serving:
62 Calories; 0.3 g Fat; 0 g Saturated Fat; 4% Calories from Fat; 0 mg Cholesterol;
1.2 g Protein; 14.9 g Carbohydrates; 11.7 g Sugar; 1.2 g Fiber; 82 mg Sodium;
23 mg Calcium; 0.9 mg Iron; 13.7 mg Vitamin C; 542 mcg Beta-Carotene; 0.3 mg Vitamin
Recipe from Healthy Eating for Life to Prevent and Treat Cancer, by Vesanto Melina, M.S., R.D.; recipe by Jean Marc Fulsack
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.