Saturday, July 13, 2013

Posted by jinson on 9:19 AM No comments


·         1 lemon, juiced
·         3 tbs chopped Italian parsley leaves
·         ½ cup balsamic vinaigrette
·         2 tbs canola or grapeseed oil
·         6 cups watermelon cubes
·         1 cup yellow cherry tomatoes, halved
·         1 large cucumber, diced
·         ½ cup red onion, diced
·         1 jalapeno, seeded and finely diced (optional)
·         1 cup shredded baby spinach leaves
·         4 oz. feta, crumbled for sprinkling
·         Salt and pepper, to taste


1.       In a large serving dish, whisk together the lemon juice, parsley leaves, balsamic vinaigrette, and canola oil. Add the watermelon, tomatoes, cucumber, onion, and jalapeno. Toss together and refrigerate for an hour, or until chilled. Right before serving, add the shredded spinach leaves. Serve portions over additional watermelon slices if desired. Sprinkle each serving with feta cheese and salt and pepper, to taste.


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