Watermelon Tomato Salad


5 cups seeded watermelon cubes (¾ inch)

3 cups of cubed tomatoes (¾ inch)

¼ teaspoon salt

1 small red onion, quartered and thinly sliced

¼ cup red wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon black pepper

6 lettuce leaves


Directions: Combine watermelon and tomatoes in a large bowl.

Sprinkle with salt; toss to coat.

Let stand 15 minutes.

Stir in onion, vinegar, and oil.

Cover and chill 2 hours.

Serve chilled on lettuce leaves, if desired.

Sprinkle with cracked black pepper to taste.

Yield: Makes 6, 1½ cup servings

Nutritional Analysis: 100 calories, 5 g fat, 2 g protein, 18 g carbohydrate,
0 mg cholesterol, 105 mg sodium.