Watermelon & Goat Cheese Salad with Citrus Vinaigrette
The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.
From EatingWell: August/September 2005
Yield: 5 servings, 2 cups each
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
- 4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
- 1/4 cup very thinly sliced red onion, (1/4 small)
- 2 ounces goat cheese, crumbled
- 1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)
Preparation
- Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.
Tips & Notes
- Tips: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
- To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Per serving:
227 calories; 18 g fat (3 g sat, 12 g mono); 5 mg cholesterol; 13 g carbohydrates; 6 g protein; 2 g fiber; 182 mg sodium; 425 mg potassium.
Nutrition Bonus: Vitamins A & C (45% daily value).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 fruit, 1 high-fat meat, 2 fat