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Watermelon Salad
Recipe: #29246
March 21, 2018
Categories: Desserts, Salads, Fruit Salad, July 4th, Labor Day, Picnic, Fat Free, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Recipe source: Don't Eat Your Heart Out cookbook."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (565.8 g)
- Calories 479.6
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 31.2 mg
- Total Carbohydrate - 126.5 g
- Dietary Fiber - 7 g
- Sugars - 107.6 g
- Protein - 2.6 g
- Calcium - 67.4 mg
- Iron - 1.2 mg
- Vitamin C - 47.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pick a rolly-polly watermelon. Cut lengthwise from each end, towards the center, slicing off top third. Leave a center portion 2 1/2 " wide for the handle. Using a serrated knife, make big scallops around the top edge of the watermelon.
Step 2
With a melon baller, form balls from watermelon, honeydew and cantaloupe. Toss with grapes and berries. Scrape inside of watermelon with a spoon to remove excess melon. Fill with fruit. Tie a bow on the basket handle to coordinate with table setting and napkins. Garnish with fresh mint.
Step 3
Note: at the end of the meal, rinse watermelon basket; pat dry and freeze for later use.
Tips
No special items needed.
1 Reviews
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