Thu, May 24 2012
Fruit Salad with Mint Leaves
Use watermelon in this salad as try other fruit as well like strawberry or blueberries.
Ingredients
1 (5-lb.) watermelon
1 Vidalia or other sweet onion
1/4 C. red wine vinegar
Salt and pepper
1/2 C. extra-virgin olive oil
2 Tbs. chopped fresh mint
4 oz. feta cheese, crumbled
6 whole mint sprigs
Nutrition Information
Serving Size 1 (437g)
Recipe makes 6 servings
Calories 334
Calories from Fat 205 (61%)
Amount Per Serving %DV
Total Fat 22.9g 35%
Saturated Fat 5.5g 27%
Monounsaturated Fat 14.2g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 17mg 5%
Sodium 228mg 9%
Potassium 471mg 13%
Total Carbohydrate 31.4g 10%
Dietary Fiber 1.9g 7%
Sugars 25.1g
Protein 5.4g 10%
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Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves.
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