Summer Salad
Recipe: #24576
August 04, 2016
Categories: Salads, Fruit Salad, Honeydew, Watermelon, One-Pot Meal, Brunch, July 4th, Labor Day, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Recipe source: Cooking Light (August 2016)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (189.8 g)
- Calories 245.3
- Total Fat - 4.6 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 113.1 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 1.2 g
- Sugars - 52.3 g
- Protein - 0.8 g
- Calcium - 22.6 mg
- Iron - 0.5 mg
- Vitamin C - 7.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place first 7 ingredients (-salt) in a large salad bowl; whisk to combine. Add the next 4 ingredients (-onion); toss. Let stand at room temperature for 15 minutes.
Step 2
Sprinkle with mint.
Tips
No special items needed.
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