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.
|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)|
|4||c||mixed red and yellow watermelons (cut into 1-1/2" cubes)|
|Garnish with fresh ground black pepper and spearmint|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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