Recipe By : Everyday Cooking with Dean Ornish, page 131
Serving Size : 4
4 cups seeded and peeled watermelon -- 1/2-inch cubes
1/2 cup diced red onion
4 tablespoons rice vinegar -- (not seasonal)
2 tablespoons chopped fresh mint
1/2 teaspoon pepper
Combine all ingredients in a large bowl. Serve immediately.
You can make several different permutations of this perky salad by
substituting honeydew or cantaloupes for the watermelon; tarragon or basil for
the mint; or raspberry vinegar for the rice vinegar. You could also mix two or
three types of melon for a more colorful dish.
from the Eat-2-Live