Watermelon, Red Onion & Watercress Salad
Created by ForeverMama on January 16, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 0m
- Recipe #16785
Ingredients
- 3 tablespoons white wine vinegar
- 6 tablespoons olive oil (extra virgin)
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- 3 bunches watercress (trimming the watercress is optional, otherwise leave stems on)
- 3 to 4 cups watermelon, cubed (seedless)
- 1 (8 ounce) red onion (cut into thin slices and separated into rings)
- 4 tablespoons pine nuts (toasted)
- 1/2 cup dried cranberries (optional)
How to Make
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Step 1: Refrigerate 6 salad plates or 1 large serving platter. Whisk the vinegar, oil, salt, and pepper together.
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Step 2: Toss the watercress in half of the dressing and the watermelon in the other half.
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Step 3: Divide the watercress evenly between the 6 chilled plates or platter. Place equal portions of melon in the center of the watercress. Top the salad(s) with the onion rings. Garnish with cracked pepper to taste and toasted pine nuts.
Nutritional Facts
- Serving Size: 1 (206.9 g)
- Calories 172.9
- Total Fat - 16.2 g
- Saturated Fat - 2.4 g
- Cholesterol - 0 mg
- Sodium - 8.4 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 1.2 g
- Sugars - 2.3 g
- Protein - 1.3 g
- Calcium - 16.6 mg
- Iron - 0.5 mg
- Vitamin C - 4 mg
- Thiamin - 0 mg