Watermelon salad with raspberry vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A deliciously different salad ++ it actually absorbs only a small amount of | ||
| Oil. | ||
| 3-4 c Watermelon, cubed | ||
| 1 | large | Red Onion, thinly sliced |
| ½ | cup | Raspberry Vinegar |
| Black Pepper, freshly ground, to taste | ||
| ½ | cup | Vegetable Oil |
| 1 | teaspoon | Low-Fat Vanilla Yogurt |
Directions
VINAIGRETTE
Mix melon and onion together and let marinate in a colander for at least 1 hour. Combine vinegar and pepper; gradually whisk in oil.
Adjust seasoning and add yogurt. Stir in melon and onion. Serve immediately. Yield: 8 servings, 4 cups One Serving = ½ cup Calories: 72 Protein: 1 g Fat: 5 g Carbohydrate: 6 g Fiber: ⅗ g Cholesterol: 0 mg Sodium: 2 mg Potassium: 130 mg Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown Submitted By PAT STOCKETT On 05-21-95