EWWK: Watermelon Salad


2 tablespoons red wine vinegar
1 tablespoon grated Vidalia onion
1 teaspoon extra-virgin olive oil
7 cups cubed watermelon
1 ½ cup cubed English cucumber
4 ounces crumbled feta cheese
Cracked black pepper to taste
2 tablespoons sliced basil


Combine vinegar, onion, and oil in a small bowl. Place watermelon, cucumber, cheese and basil in a large chilled metal bowl and gently mix. Drizzle with the dressing and toss with cracked pepper.

Yield: 8 servings
Nutrition Breakdown: Calories 80, Fat 3g (1.5g saturated fat), Cholesterol 5mg, Sodium 180mg, Carbohydrate 11g, Fiber 1g, Protein 4g, Potassium 205mg, Phosphorus 15mg.
Percent Daily Value: 20% Vitamin C, 20% Vitamin A, 6% Calcium, 2% Iron
Diabetes Exchange Values: 1 Fruit, 1 Fat