RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5638
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| Recipe Name: |
Watermelon Salad with Balsamic Vinaigrette - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.47
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup oil, canola
0.25 Cup oil, olive
1 to taste salt and pepper
1 Medium onion, red thinly sliced
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Directions:
In a small mixing bowl, whisk together vinegar, canola oil, olive oil, mustard, honey and garlic. Season with salt and pepper and set aside. Refrigerate until ready to serve.
Spread 2/3 of watermelon on serving platter. Top with onion, mint and cheese and season with pepper.
Pour dressing over salad and garnish with remaining watermelon cubes. |
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| Nutrition per Serving: |
| Calories: |
139 |
Total Carbs: |
4.2 |
Net Carbs: |
4.1 |
| Cholesterol: |
10.0 |
Fat: |
12.4 |
Protein: |
3.44 |
| Fiber: |
0.10 |
Sodium: |
3.98 |
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