Watermelon Salad Recipes

Watermelon, Tomato, Pistachio and Feta Salad

Rose Reisman Recipe

on May 2015 | in Food & Drink | by Rose Reisman | with No Comments

Nothing beats a summer salad that combines watermelon, tomatoes and feta sprinkled with toasted pistachios. This salad is also packed with nutrition. Arugula is one of the healthiest lettuces, packed with antioxidants, vitamins and minerals. Both the watermelon and tomatoes contain lycopene, a powerful antioxidant known to reduce the risk of cancer. The balsamic glaze is sensational and you avoid the calories and fat of oil based dressings.

Serves 4

  • 4 cups baby arugula or baby spinach
  • 1 cup small red or yellow grape tomatoes
  • 4 cups cubed watermelon
  • 2 ½ oz diced light feta cheese
  • 1/3 cup toasted chopped pistachios
  • ¼ cup chopped mint or parsley

Dressing

  • 1 cup balsamic dressing
  • ¼ cup maple syrup
  1. Salad: Place all ingredients on large serving platter
  2. In small skillet add vinegar and maple syrup, bring to a boil, and cook at a boil for about 8 minutes or just until entire surface is bubbly and is slightly thickened. Do not overcook or the syrup will get too thick. You can always reheat the sauce or add a little more maple syrup if too thick.

Nutritional Information Per Serving
Calories 191
Carbohydrates 28 g
Protein 7.3 g
Fibre 2.7 g
Total Fat 8.4
Saturated Fat 2.4
Cholesterol 5 mg
Sodium 620 mg

Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman
Photo: Mike McColl, from The Best of Rose Reisman (Whitecap Books)

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