Summer watermelons are back in peak season. Enjoy their refreshing taste and let your healthy body enjoy potassium, vitamin C, and lycopene! Look for the heaviest melons with firm skins and golden yellow sunspots. Remember that the seeds give the melon sweetness therefore the seedless varieties will not be as sugary.

Dress your melon salad with a fat-free pineapple-ginger sauce that has a generous supply of digestive enzymes to convert our food to healthy fuel at the cellular level. Add fresh berries for more color, fiber and immune-boosting antioxidants. This summer salad of fresh greens, ruby and purple colored fruits, dressed with golden-yellow sauce creates picture perfect rainbow nutrition. for your healthy table.

Use fresh ginger for this recipe if time allows. Peel the rhizome, slice and chop in a food processor or blender. The chopped ginger can be frozen in a bag for later use. It’s easy to chip off bits at a time.

Have leftovers? Use the pineapple-ginger sauce as a dressing for fish tacos, broiled seafood or poultry, grilled fruit salads, cabbage slaw, cottage cheese, baked yams, or even frozen yogurt.

Still have leftovers? Use four ounces of pineapple juice, a teaspoon of grated ginger and loads of ice to create your own high-energy HMR Vanilla Shake.

Ingredients
2 cups chilled watermelon, rind removed, cut into wedges
1 cup fresh berries
4 cups mixed young salad greens
1 inch cube or 2 tablespoons low fat feta cheese, crumbled

Dressing:
2 tablespoons rice vinegar
½ cup fresh or canned pineapple, chopped
¼ cup each pineapple juice, water
1 tablespoon Splenda brown sugar
1 tablespoon minced ginger
¼ teaspoon or to taste chipotle or cayenne pepper (optional)

Preparation

1. Combine dressing ingredients and microwave or heat on a stove for a minute to dissolve and blend flavors. Stack a wedge of chilled watermelon and a spoonful of berries on a cup of greens. Spoon some dressing over all and sprinkle with a few crumbs of feta cheese. Serve immediately.

# of cups: 6
Calories per cup: 55
Vegetable Servings: 2
Fruit Servings: 3

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Source: The Healthy Table

This entry was posted on Thursday, June 17th, 2010 at 9:42 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.