Watermelon, Tomato, Pistachio and Feta Salad

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.

RECIPE INSTRUCTIONS
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.

INGREDIENTS
Salad
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

Dressing
1 cup balsamic vinegar
¼ cup maple syrup

NOTES
Serves: 4

Prep Time: 10 minutes
Cook Time: 4 minutes

Nutritional Information per Serving
Calories 191
Protein 7.3g
Total Fat 8.4g
Saturated Fat 2.4g
Carbohydrates 28g
Cholesterol 5mg
Sodium 620mg
Fibre 2.7g

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