Watermelon Gazpacho Salad
1.In a large bowl combine tomatoes, watermelon, cucumber, spinach and onion.
2. For the dressing, in a small bowl whisk together vinegar and oil. Season with salt and pepper to taste. Drizzle dressing over salad; toss to combine. Add desired toppings, and serve.
Additional option for toppings, Pickled Watermelon Rind: Using a vegetable peeler, remove green peel from 1 (2-lb.) mini watermelon. Cut off white rind. (Reserve watermelon for salad.) Cut white rind into 1-inch cubes to make 2 cups. In a large skillet, combine rind, 1/4 cup cider vinegar, 3 tablespoons sugar, 1 cinnamon stick, 1/8 teaspoon fennel seeds and 1/8 teaspoon salt over medium heat. Simmer 15 minutes, stirring occasionally. Let cool completely, and refrigerate at least 1 hour before serving.
- 7 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 25 mg Sodium
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Nutritional Information
- 7 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 25 mg Sodium
Directions
1.In a large bowl combine tomatoes, watermelon, cucumber, spinach and onion.
2. For the dressing, in a small bowl whisk together vinegar and oil. Season with salt and pepper to taste. Drizzle dressing over salad; toss to combine. Add desired toppings, and serve.
Additional option for toppings, Pickled Watermelon Rind: Using a vegetable peeler, remove green peel from 1 (2-lb.) mini watermelon. Cut off white rind. (Reserve watermelon for salad.) Cut white rind into 1-inch cubes to make 2 cups. In a large skillet, combine rind, 1/4 cup cider vinegar, 3 tablespoons sugar, 1 cinnamon stick, 1/8 teaspoon fennel seeds and 1/8 teaspoon salt over medium heat. Simmer 15 minutes, stirring occasionally. Let cool completely, and refrigerate at least 1 hour before serving.