Rating: 5 stars
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The sweetness of the watermelon brings out the flavor of the yellow plum tomatoes, the feta adds a touch of salt, and the mint finishes the salad with a refreshing note. Cut the watermelon into wedges that are similar in size to the tomato slices.

Jeanne Thiel Kelley
Recipe by Cooking Light August 2008

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Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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  • Arrange tomato and watermelon alternately on a platter; sprinkle evenly with salt and pepper. Scatter mint over tomato mixture. Drizzle with juice and oil; top with cheese.

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Nutrition Facts

80 calories; calories from fat 36%; fat 3.2g; saturated fat 1.3g; mono fat 1.3g; poly fat 0.4g; protein 2.6g; carbohydrates 12.5g; fiber 1.7g; cholesterol 6mg; iron 0.8mg; sodium 234mg; calcium 50mg.
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