Physicians Committee for Responsible Medicine (PCRM)


Food for Life
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Recipe of the Week

May 24, 2016

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Watermelon Salad

Watermelon Salad

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 E

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.


  Physicians Committee for Responsible Medicine

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

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