Watermelon with White Balsamic Vinaigrette
Mild and fruity white balsamic vinegar lends sweetness to this refreshing melon salad. No white balsamic? Whisk 2 tbsp (25 mL) white wine vinegar with 1 tsp (5 mL) granulated sugar.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 135 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 157 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 7% |
| vit A | 16% |
| vit C | 40% |
| folate | 19% |
-
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) white balsamic vinegar
1/4 tsp (1 mL) each salt and pepper
4 tsp (20 mL) minced (white part only) green onions
4 tsp (20 mL) finely chopped fresh mint
2 tsp (10 mL) minced seeded jalapeño pepper
1 bunch arugula, torn
1 watermelon wedge (3 lb/1.5 kg)
Preparation:
In bowl, whisk together oil, vinegar, salt and pepper; stir in green onions, mint and jalapeño pepper. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Divide arugula among plates. Cut watermelon into eight 3/4-inch (2 cm) thick slices; overlap 2 slices on each plate. Spoon vinaigrette over top.
Source
Canadian Living Magazine: August 2006
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