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    You are in: Home / Recipes / Watermelon, Feta and Mint Salad With Balsamic Vinagrette Recipe
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    Watermelon, Feta and Mint Salad With Balsamic Vinagrette

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Raquel Grinnell's Note:

    A twist on the normal watermelon feta salad recipes out there. Cooking time is chilling time.

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    Serves: 8



    Units: US | Metric


    1. 1
      Cut watermelon in half and remove watermelon from rind; the easiest way to do this is with a melon baller. Place melon balls into a large mixing bowl. Save the rind to use as the salad bowls for a pretty presentation, scraping out to the same depth all over and cutting a small slice from the bottoms of the outside rinds so that each half will sit evenly on a table.
    2. 2
      Crumble feta cheese over the watermelon, chiffonade the mint (roll leaves into a cigar and slice thinly across the 'cigar' to get ribbons of mint) and sprinkle over watermelon. Grind pepper to taste over all.
    3. 3
      To make the dressing, blend or shake the olive oil and vinegar in a jar until emulsified. Pour over watermelon and toss gently. Chill for 30 minutes, spoon carefully into reserved watermelon rind 'bowls' and serve.

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    Nutritional Facts for Watermelon, Feta and Mint Salad With Balsamic Vinagrette

    Serving Size: 1 (603 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 279.1
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 3.2 g
    Cholesterol 13.4 mg
    Sodium 178.5 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 3.0 g
    Sugars 36.5 g
    Protein 5.9 g

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