Ingredients
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon 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) (see Tips)
- 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 Tips)
Cooking Directions
Step 1
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.
Nutrition Info
- Serving: Per serving
- Calories: 224
- Carbohydrates: 13g
- Fat: 18g
- Protein: 5g
- Dietary Fiber: 2g
- Saturated Fat: 3g
- Monounsaturated Fat: 12g
- Cholesterol: 5mg
- Potassium: 337mg
- Sodium: 171mg
- Exchanges: 1 vegetable, 1/2 fruit, 1 high-fat meat, 2 fat
- Carbohydrate Servings: 1