Nothing beats a spring or summer salad that combines watermelon, tomatoes and feta. The balsamic glaze is sensational, and you avoid the calories and fat of oil-based dressings. Follow directions exactly for dressing. If too thick just add a little more maple syrup.
1. To make the salad: Place arugula, tomatoes, watermelon, feta, pistachios and mint in a large serving bowl.
2. To make the dressing: In a small skillet, add the vinegar and maple syrup, bring to a boil, and cook at a rapid boil for 8 to 10 minutes or just until the mixture bubbles on the entire surface and is slightly syrupy. Do not overcook, or the syrup will get too thick.
Rose’s Tip: The balsamic glaze can harden very quickly if you overcook it. To be on the safe side, slowly increase the heat until you see the entire surface covered with bubbles. Quickly remove it from the heat and let it cool. If it is still too loose, put it back on the heat for a minute. If it is too thick, add a little more maple syrup.
Health tip: The balsamic glaze has only about 35 calories with 0 grams of fat per serving compared to regular dressings, which have about 100 calories and 10 grams of fat per serving.
4 cups baby arugula or baby spinach
1 cup small red or yellow grape tomatoes
4 cups cubed watermelon
1/3 cup diced reduced fat feta cheese
⅓ cup toasted chopped pistachios
¼ cup chopped mint or parsley
1 cup balsamic vinegar
¼ cup maple syrup
Prep Time: 10 minutes
Cook Time: 4 minutes
Nutritional Information per Serving
Total Fat 8.4g
Saturated Fat 2.4g