Ingredients
·
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
Instructions
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.
0 comments:
Post a Comment