3 cups sugar snap peas
1 pint grape tomatoes
¼ small seedless watermelon (to yield 3 cups cubed)
¼ medium red onion
¼ cup fresh mint leaves
4 ounces Feta cheese (1 cup crumbled)
1 tablespoon extra-virgin olive oil
½ large lemon
1/8 teaspoon table salt
¼ teaspoon freshly ground black pepper
Trim the ends off the sugar snap peas and cut them in half crosswise, halve the tomatoes, cut the watermelon into 1-inch cubes, thinly slice the onion and place them all in a large bowl. Toss to combine.
Coarsely chop the mint and add it to the bowl them crumble in the Feta cheese.
In a small bowl whisk together the olive oil, the juice of the lemon, salt and pepper. Drizzle the dressing over the salad and toss gently to coat.
Makes 4 servings
Serving size: 1 ½ cup
Per serving: Calories 180; Total Fat 10g; (Sat Fat 5g, Mono Fat 4.0g, Poly Fat 0.7g); Protein 7g; Carb 17g; Fiber 3g; Cholesterol 25mg; Sodium 400mg
Excellent source of: Vitamin A, Vitamin C, Vitamin K
Good source of: Calcium, Folate, Manganese, Molybdenum, Phosphorus, Potassium, Riboflavin, Vitamin B6, Vitamin K
Copyright 2017 Ellie Krieger. All rights reserved.