| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Digest | 1 | Servings | |
INGREDIENTS
| 1 | Watermelon | |
| 1 | bn | Cilantro |
| 1 | c | Balsamic Vinegar |
| 1 | Red Onion |
INSTRUCTIONS
Halve the watermelon, scoop out meat. Seed (this took forever!) cut up into presentable pieces, not too big. Save one of the halves to serve the salsa in. Reserve some of the watermelon juice. Chop cilantro (watch out for stems!) Chop onion. Amounts will depend on size of the watermelon. I used a fairly small melon and used about 1/2 bunch of cilantro, one red onion, and a cup each of watermelon juice and balsamic vinegar. I also added some jicama for some extra crunch. Mix everthing gently in a large bowl or container, chill, serve in watermelon shell, if you like. It's not complicated, just tedious, but worth it!! Serve as side dish or salad. This does not keep too well, it gets slimey in a day or two. Tyrrell Courtney <tyrrellc@admin.stedwards.edu> From Fatfree Digest, Vol. 8, No. 41, June 2, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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