Watermelon & Goat Cheese Salad with Citrus Vinaigrette

Watermelon & Goat Cheese Salad with Citrus Vinaigrette

The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.


3 tablespoons extra-virgin olive oil
3 tablespoons orange juice
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
4 cups diced seedless watermelon (about 3 pounds with the rind)
1/4 cup very thinly sliced red onion (1/4 small)
2 ounces goat cheese, crumbled
1/2 cup chopped hazelnuts (2 ounces), toasted
(see Tip)

Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Makes 5 servings, 2 cups each.

Per serving: 224 calories; 18 g fat (3 g sat, 12 g mono); 5 mg cholesterol; 13 g carbohydrate; 5 g protein; 2 g fiber; 171 mg sodium…use a salt substitute to redcue sodium content.

Nutrition bonus: Vitamins A & C (45% daily value).

Kitchen Tip: Toasting hazelnuts : Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.

B-man :wink: