Watermelon Salad with Spearmint Yogurt Dressing
This salad can be served all year round. Its crunchiness and refreshing texture makes any dinner party a success.
Yields: 6 Servings
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Ingredients
| 1⁄4 | tsp | sea salt (or more to taste) |
| 1 | tbsp | shallots (finely chopped) |
| 1 1⁄2 | tbsp | rice vinegar |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄4 | c | extra virgin olive oil |
| 1 | c | fresh spearmint (coarsely chopped) |
| 1 | c | sunflower sprouts |
| 4 | c | mixed red and yellow watermelons (cut into 1-1/2" cubes) |
| Garnish with fresh ground black pepper and spearmint |
Directions
In a bowl emulsify yogurt and olive oil together with a whisk.
Add the shallots, spearmint, vinegar and salt.
Mix all ingredients together and refrigerate till serving.
Dice the watermelon(s) and serve it on a bed of sunflower sprouts.
Drizzle spearmint yogurt dressing on top and garnish with fresh ground black pepper and spearmint.
Nutrition Information
|
140
CALORIES
|
10g
TOTAL FAT
|
3g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
140
90
|
||
| % Daily Value* | ||
| Total Fat | 10g | |
| Saturated Fat | 1.5g | |
| Trans Fat | 0g | |
| Cholesterol | 0mg | |
| Sodium | 130mg | |
| Total Carbohydrate | 13g | |
| Dietary Fiber | 2g | |
| Sugars | 9g | |
| Protein | 3g | |
| Vitamin A | 25% | |
| Vitamin C | 20% | |
| Calcium | 10% | |
| Iron | 10% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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