Sweet & Tangy Watermelon Salad

Eating Well Magazine

                                                           

2 tablespoons rice vinegar

2 cups diced cucumber

2-1/2 teaspoons sugar

1/2 cup chopped fresh cilantro

2 cups diced watermelon

1/4 cup unsalted dry-roasted peanuts, toasted in a dry skillet

 

 

 

Stir vinegar and sugar in a medium bowl until the sugar almost dissolves.  Add watermelon, cucumber and cilantro; toss gently to combine.  Just before serving, sprinkle with peanuts. 

 

6 servings; about 2/3 cup each

 

63 calories; 3 gr fat (0g sat, 2g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 1 g fiber; 3 mg sodium; 164 mg potassium.  (1 Weight Watchers point)