176 Fewer Calories
19g Less Fat
Grated zest and juice from 1 lemon
1 tablespoon olive oil
1/4 teaspoon salt
1 (4-pound) seedless watermelon, rind removed and cut into 1 1/2-inch chunks
1 shallot, thinly sliced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 tablespoons crumbled feta cheese (did not use lowfat)
To make the dressing, whisk together the lemon zest, juice, olive oil, and salt in a small bowl. Combine the watermelon, shallot, mint, and basil in a large bowl. Lightly toss with the dressing. Sprinkle with the feta; serve immediately or chill up to 1 hour before serving.
Prep Time: 15 Minutes
Cook Time: None
Per Serving: (1 1/4 cups) 124 Cal (35% from Fat, 8% from Protein, 57% from Carb); 3 g Protein; 5 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 19 g Carb; 1 g Fiber; 15 g Sugar; 60 mg Calcium; 1 mg Iron; 230 mg Sodium; 6 mg Cholesterol
Test Kitchen Tip: Seedless watermelons vary in size. Bobby likes to use the small round variety. They weigh about 4 – 5 pounds each. If they have any seeds, they are very small. Their rind is thinner than larger watermelons, so it’s much easier to remove. Not only does this save you prep time, but since they are small, they take up a lot less space in the fridge!
Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine's Most Eligible Bachelors in 2007.
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