Watermelon-mint salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crisp sweet watermelon takes on a new character when mixed with mild | ||
| Onion, cool mint, and a mellow chili dressing | ||
| 1 | small | Watermelon (About 6 Pounds) |
| ¾ | cup | Mild White Onion (Vidalia Or Other Sweet Onions) |
| ½ | cup | Fresh Minced Mint |
| 3 | tablespoons | Cider Vinegar |
| 1 | teaspoon | Chili Powder |
| 6 | tablespoons | Salad Oil |
| Salt | ||
Directions
YIELD: 8 SERVINGS
PREPARATION TIME: ABOUT 15 M
Slice the watermelon into 1-inch thick rounds; remove and discard the rind, (or save for watermelon rind pickles). Cut the flesh into 1-inch cubes; remove the visible seeds. Place the cubes in a large serving bowl, add the onions and mint mixing gently. In a small bowl, whisk together the vinegar, chili powder and oil. Pour the dressing over the salad and mix to coat well. Season to taste with salt. Per Serving: 155 Calories, 1 Gram Protein, 14 Grams Carbohydrates, 11 Grams Total Fat, 0 Mg. Cholesterol, 7 Mg. Sodium From Sunset's Quick And Easy Cookbook Copyright 1991 Submitted By PAT STOCKETT On 06-07-95