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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. More Recipes With Olives

Brian Bistrong
June 2006

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Credit: © James Baigrie

Recipe Summary test

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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