© James Baigrie
Baby Leaf Lettuce with Olives and Watermelon
- TOTAL TIME: 30 MIN
- SERVINGS: 6
- •FAST
- •HEALTHY
- •STAFF-FAVORITE
- •VEGETARIAN
The Good News Brian Bistrong loves adding crisp and juicy watermelon chunks to salads. He takes the idea one step further here by mixing watermelon juice into the dressing, creating a sweet-tangy vinaigrette that's naturally low in saturated fat.
- 2 cups seedless watermelon chunks (3/4 inch thick)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Champagne or white wine vinegar
- Salt and freshly ground black pepper
- 12 loose cups baby leaf lettuce or 3 heads Bibb lettuce, torn
- 1/2 small red onion, thinly sliced
- 1/2 cup snipped chives
- 1/4 cup flat-leaf parsley leaves
- 1/2 cup pitted Picholine olives, halved (3 ounces)
- In a blender or food processor, puree 1/2 cup of the watermelon chunks. Strain the juice through a fine sieve into a large bowl. You should have about 2 tablespoons. Discard the solids.
- Whisk the olive oil and white wine vinegar into the watermelon juice and season with salt and pepper. Add the lettuce, onion, chives, parsley, olives and the remaining 1 1/2 cups of watermelon chunks and toss gently. Transfer the salad to a large platter and serve right away.
Notes
One Serving 94 cal, 7 gm total fat, 0.7 gm saturated fat, 7 gm carb, 2 gm fiber.
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