Tomato Watermelon and Kale Salad
Recipe: #14227
September 10, 2014
Categories: Salads, Vegetable Salad, Watermelon, Kale, Brunch, Easter, Fathers Day, July 4th, Labor Day, Passover, Picnic, Potluck, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, more
"Recipe source: Redbook Magazine"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (120.5 g)
- Calories 83
- Total Fat - 5.7 g
- Saturated Fat - 1.7 g
- Cholesterol - 6 mg
- Sodium - 238.3 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.4 g
- Sugars - 0.8 g
- Protein - 4.6 g
- Calcium - 153.2 mg
- Iron - 0.6 mg
- Vitamin C - 43.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large salad bowl combine first 4 ingredients (watermelon - basil). Place greens and goat cheese on top of watermelon mixture.
Step 2
In a measuring cup whisk dressing ingredients (olive oil - pepper) together.
Step 3
Drizzle dressing over salad and toss.
Tips
No special items needed.
1 Reviews
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