Watermelon Salad Wedges
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- Prep 30min
Updated September 20, 2016
personal-size seedless watermelon (about 5 lb)
cup thinly sliced quartered red onion
cup crumbled feta cheese
tablespoons thinly sliced fresh basil leaves
Cut watermelon in half lengthwise. Cut each half into 3/4-inch-thick slices. Cut slices into 30 wedges total. Place in single layer on serving platter. Sprinkle with salt.
Top with red onion and cheese. Drizzle with honey. Sprinkle with basil.
- Can’t find the smaller watermelons? While it’s a little more unwieldy, a large watermelon works just as well. Use the rest of a large watermelon in agua fresca or smoothies.
- While it’s fine to cut the watermelon several hours ahead and refrigerate, some liquid may pool on your platter. Wait to plate and garnish the watermelon until just before serving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.