| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chicago | Salads | 4 | Servings |
INGREDIENTS
| 3/4 | c | Extra-virgin olive oil |
| 1/4 | c | Red wine vinegar |
| Salt and fleshly cracked | ||
| black pepper to taste | ||
| 1 | Red onion, peeled and thinly | |
| sliced | ||
| 1/3 | c | Fresh lime juice, about 3 |
| medium limes | ||
| 1/3 | c | Red wine vinegar |
| 2 | T | Sugar |
| 1 | Watercress, trimmed washed | |
| and dried | ||
| 1 | c | Flat-leaf parsley, loosely |
| packed washed and dried | ||
| 2 | c | Diced watermelon, in |
| 1/2-inch cubes seeds | ||
| removed |
INSTRUCTIONS
In a small bowl, whisk together the olive oil and 1/4 cup vinegar, and season with salt and pepper. Set aside. In a small bowl, combine the onion, lime juice, 1/3 cup vinegar and sugar and set aside for 2 hours. In a large bowl, combine the watercress, parsley and watermelon. Add just enough dressing to moisten the ingredients (there will be some dressing left over) and toss to coat. Place the salad on a large platter or individual serving plates. Drain the onion, place on top of the salad and serve. From "Lettuce in Your Kitchen" by Chris Schlesinger and John Willoughby Printed in Chicago Tribune Magazine 5/17/98 Submitted by Carriej999@AOL.com 5/98 Recipe by: "Lettuce in Your Kitchen" Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.7mg
Potassium: 159.3mg
Carbohydrates: 17.5g
Fiber: 1.4g
Sugar: 11.9g
Protein: <1g