Minty Watermelon Salad

Total Time Prep: 20 min. + chilling
Yield 8 servings
Test Kitchen Approved
My 4-year-old twin grandchildren love to cook in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese, and that's where this recipe began. It's amazing for picnics, at neighborhood gatherings or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota

Ingredients

  • 6 cups cubed watermelon
  • 1/2 cup thinly sliced fennel bulb
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons minced fresh mint
  • 2 tablespoons thinly sliced pickled onions
  • 1/2 teaspoon pepper

Directions

  1. In a large bowl, combine all ingredients. Refrigerate, covered, at least 1 hour.

Nutrition Facts

3/4 cup: 45 calories, 1g fat (1g saturated fat), 2mg cholesterol, 65mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit.

My 4-year-old twin grandchildren love to cook in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese, and that's where this recipe began. It's amazing for picnics, at neighborhood gatherings or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota
Recipe Creator

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