Adapted from a Paul Deen recipe

Servings: 6

• 1 - 5 pound seedless watermelon
• 1 Vidalia or other sweet mild red onion
• 1/4 cup white balsamic vinegar
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 4 ounces reduced fat feta cheese, crumbled (we used Athenos Reduced Fat Traditional)
• 6 whole mint sprigs

Remove the rind from the melon and cut flesh into bite size pieces and set aside. Peel and slice the onion into thin rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, very small amounts at a time. Add in the chopped mint. Adjust seasonings to taste.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until evenly coated.

Divide salad among individual plates and garnish with mint leaves.

Per Serving: 145 Calories; 8g Fat (48.4% calories from fat); 2g Saturated Fat; 1g Protein; 17g
Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 239mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 1 Fat.

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