Tuesday, May 28, 2013

Grilled Watermelon Salad

Grilled Watermelon Salad

I never knew you could grill watermelon

Ingredients
2  1-inch-thick slices watermelon
10  cups  chopped romaine lettuce
3  cups  cooked quinoa
1  recipe Pickled Radishes
1  recipe Honey-Lime Vinaigrette
2  medium avocados, seeded, peeled, and sliced or coarsely chopped
1/4 teaspoon  chili powder
1/2 cup  crumbled queso fresco or feta cheese (2 ounces)
2  tablespoons  snipped fresh cilantro

   

Directions
1. For a charcoal or gas grill, place watermelon on the rack of a covered grill directly over medium-high heat. Grill about 4 minutes or until watermelon is lightly charred, turning once halfway through grilling.

2. Spread lettuce on a large serving platter. In a large bowl combine quinoa and Pickled Radishes. Add 2/3 cup of the Honey-Lime Vinaigrette; toss to coat. Spoon quinoa mixture on top of lettuce.

3. Cut each watermelon slice into four wedges. Arrange watermelon wedges and avocados on salad; sprinkle with chili powder. Top with queso fresco and cilantro. Serve salad with the remaining vinaigrette.

From the Test KitchenTo Make Ahead: •Prepare as directed through Step 2, except do not spoon quinoa mixture on top of lettuce. Cover and chill watermelon, lettuce, quinoa mixture, and the remaining vinaigrette separately for up to 24 hours. To serve, spoon quinoa mixture on top of lettuce and continue as directed in Step 3.
Shortcut: •Instead of making Pickled Radishes, use 1 cup thinly sliced fresh radishes. Use about 1 cup bottled vinaigrette salad dressing in place of the Honey-Lime Vinaigrette.



Pickled Radishes




Ingredients
1/2 cup  cider vinegar
1/3 cup  honey
1  teaspoon  salt
1   bunch radishes, thinly sliced (about 1 cup)

Directions
1. In a medium bowl combine vinegar, honey, and salt, stirring to dissolve honey and salt. Stir in radishes. Cover and let stand at room temperature for 30 minutes to 4 hours. Drain before using.



Nutrition Facts (Grilled Watermelon Salad) Servings Per Recipe 8,
 cal. (kcal) 294,
 Fat, total (g) 15,
 chol. (mg) 5,
 sat. fat (g) 3,
 carb. (g) 37,
 Monosaturated fat (g) 9,
 Polyunsaturated fat (g) 2,
 Trans fatty acid (g) 0,
 fiber (g) 6,
 sugar (g) 16,
 pro. (g) 6,
 vit. A (IU) 5513,
 vit. C (mg) 17,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 1,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 150,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 298,
 Potassium (mg) 588,
 calcium (mg) 90,
 iron (mg) 2,
 Percent Daily Values are based on a 2,000 calorie diet



Honey-Lime Vinaigrette




Ingredients
1 1/2 teaspoons  finely shredded lime peel or lemon peel
6  tablespoons  lime juice or lemon juice
1/4 cup  olive oil or vegetable oil
1/4 cup  honey
1 1/2 tablespoons  finely chopped shallot or snipped fresh chives
1 1/2 tablespoons  snipped fresh cilantro
1/2 teaspoon  salt

Directions
1. In a screw-top jar combine lime peel, lime juice, oil, honey, shallot, cilantro, and salt. Cover and shake well. Chill, covered, for at least 20 minutes (up to 3 days). Shake before serving.



Nutrition Facts (Grilled Watermelon Salad) Servings Per Recipe 8,
 cal. (kcal) 294,
 Fat, total (g) 15,
 chol. (mg) 5,
 sat. fat (g) 3,
 carb. (g) 37,
 Monosaturated fat (g) 9,
 Polyunsaturated fat (g) 2,
 Trans fatty acid (g) 0,
 fiber (g) 6,
 sugar (g) 16,
 pro. (g) 6,
 vit. A (IU) 5513,
 vit. C (mg) 17,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 1,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 150,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 298,
 Potassium (mg) 588,
 calcium (mg) 90,
 iron (mg) 2,
 Percent Daily Values are based on a 2,000 calorie diet

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