
WATERMELON-TOMATO MINT SALAD (SERVES 4)
2 Cups watermelon, cubed
2 medium-sized red tomatoes, peeled, cubed
10 mint leaves, chopped
3 tbsp fat-free feta cheese, crumbled
½ purple onion, cut in rings
Combine above ingredients and toss with vinaigrette. Allow to soak for five minutes and then pour off excess dressing. Serve at room temperature or chilled over a bed of lettuce.
VINAIGRETTE (WHISK TOGETHER)
¼ cup red wine vinegar
¼ cup canola oil
2 tbsp sugar (to taste)
Dash of garlic salt
dash of Tabasco
100 Calories per serving
7 grams of fat (minimal saturated)