Options

Format:
Include:
PRINT

Spinach-and-Watermelon Salad

Cooking Light JULY 1996

  • Yield: 5 servings (serving size: 2 cups)

Ingredients

  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon dried tarragon
  • Dash of salt
  • 4 cups torn spinach
  • 4 cups thinly sliced romaine lettuce
  • 2 cups (1-inch) watermelon balls
  • 1 cup sliced strawberries
  • 1/2 cup sliced cucumber
  • 1/4 cup thinly sliced onion, separated into rings

Preparation

Combine first 7 ingredients in a bowl; stir well with a whisk. Set aside.

Combine spinach and remaining ingredients in a large bowl. Drizzle dressing over salad, and toss gently to coat. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 13%
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.8g
  • Carbohydrate: 12.2g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 46mg
  • Calcium: 74mg
advertisement

Go to full version of

Spinach-and-Watermelon Salad recipe

advertisement