Ingredients:
3 Cups Of Skinless Cubed Watermelon Rind
1 Cup Of Fresh Chopped Tomatoes
1/8 Cup Of Chopped Black Olives
1/8 Cup Of Chopped Green Olives
1/8 Cup Of Kraft Grated Parmesan Cheese
4 Tablespoons Of Extra Virgin Olive Oil
2 Tablespoons Of Fresh Squeezed Lemon Juice
1 Teaspoon Of Minced Garlic
1 Pinch Of Kosher Salt
1 Pinch Of Coarse Ground Black Pepper
1 Pinch Of Crushed Dried Basil
Information:
Serving Size 4
166 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
I would like to thank Abigail from Miller South Dakota for submitting this easy watermelon rind salad recipe. To begin you will first need to trim the outer green skin from your watermelon rind. Next cube the rind into small bite size pieces. Next take out a large sealable salad bowl, then add in the prepared rind, chopped tomatoes, chopped black olives, chopped green olives, grated parmesan cheese, extra virgin olive oil, fresh squeezed lemon juice, minced garlic, kosher salt, coarse ground black pepper, and crushed dried basil. Using a wooden mixing spoon, gently mix the salad together. Once the salad has been properly mixed, seal the salad bowl and refrigerate it for about half an hour, after which the salad will be ready to serve. Use this recipe as a side dish, or as a light summer meal. It goes great served with hot oven fresh garlic bread.
