recipes at random

Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything. - Lawrence Downes

Wednesday, September 27, 2006


Watermelon, feta, and basil salad

Thank you, Martha Stewart, for this recipe. Now the rest of you, get yourself to a farmer's market before all the good watermelons are gone, and try this salad. It may stretch credulity, but I promise you won't be disappointed.

Serves 4; Prep time: 15 minutes; Total time: 15 minutes

3 1/2 pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 cups)

2 tablespoons fresh lime juice

1/2 cup fresh basil leaves, cut into thin strips (see note, below)

Coarse salt and ground pepper

4 ounces feta cheese, broken into large pieces (about 1 cup)

1. In a large bowl, combine watermelon, lime juice, and half the basil; season with salt and pepper. Toss to combine. Divide among four plates; scatter cheese and remaining basil on top.

Per serving: 146 calories; 6.4 grams fat; 5.5 grams protein; 19.1 grams carbohydrates; 1 gram fiber

Note: Cutting basil: Stack a few basil leaves (of similar size). Roll into a tight cylinder; with a sharp knife, slice crosswise into thin strips.

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