Minty-Watermelon Cucumber Salad Recipe

 

A cool and refreshing twist for summer meals,

Capturing fantastic flavors of summer, this refreshing, beautiful salad will be the talk of any picnic or potluck.

This recipe is:Healthy, Quick, Diabetic Friendly.

Prep/Total Time: 20 min.

Yield: 16 Servings

Ingredients

• 8 cups cubed seedless watermelon
• 2 medium English cucumbers, halved lengthwise and sliced
• 6 green onions, chopped
• 1/4 cup minced fresh mint
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large bowl, combine the watermelon, cucumbers, onions and mint. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over watermelon mixture; toss to coat. Serve immediately or cover and refrigerate for up to 2 hours. Yield: 16 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 60 calories, 3 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.

Grannies Kitchen Favorite

  Minty-Watermelon Cumber Salad Recipe

Tarragon Corn on the Cob Recipe

Nothing says summer like the fresh flavor of grilled corn, and these ears show them off at their best. Brandy Jenkins — Greenwood, Mississippi
Thanks Brandy for sharing.

This recipe is:

Quick, Refreshing Summer Meals

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10

Ingredients

• 4 large ears sweet corn, husks removed
• 4 tarragon sprigs
• 1/3 cup butter, melted
• 4 teaspoons reduced-sodium soy sauce
• 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

Directions

• Place each ear of corn with a tarragon sprig on a 14-in. x 12-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
• In a small bowl, combine the butter, soy sauce and minced tarragon. Open foil carefully to allow steam to escape; brush corn with butter mixture. Yield: 4 servings.

Nutritional Facts 1 ear of corn equals 261 calories, 17 g fat (10 g saturated fat), 40 mg cholesterol, 331 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.

Tarragon Corn on the Cob Recipe