Yellow Squash & Watermelon Salad
“I always enjoy taking this healthy option to parties and potlucks, and people really seem to appreciate it. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients.” —Camille Parker, Chicago, Illinois
| Servings | Prep Time |
| 12servings | 20minutes |
| Servings | Prep Time |
| 12servings | 20minutes |
Ingredients
- 6 cups cubed seedless watermelon
- 2 medium yellow summer squash chopped
- 2 medium zucchini chopped
- 1/2 cup lemon juice
- 12 fresh mint leaves torn
- 1 tsp salt
- 8 cups fresh arugula or baby spinach
- 1 cup crumbled feta cheese 4 ounces
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- In a large bowl, combine the first 6 ingredients. Just before serving, add arugula and cheese; toss gently to combine.
Recipe Notes
Nutrition Facts
1 cup: 61 calories, 2g fat (1g saturated fat), 5mg cholesterol, 299mg sodium, 10g carbohydrate (8g sugars, 2g fibre), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.
