4 cups cubed watermelon (bite-size chunks)
¼ cup jarred banana pepper slices (or other pickled peppers)
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1 red chili pepper
2 tablespoons lime juice
1 tablespoon toasted sesame oil
½ teaspoon sugar
4 ounces feta cheese
¼ cup fresh basil leaves, torn
¼ cup pine nuts, toasted
Divide the watermelon between 4 serving plates, then top each with a quarter of the banana pepper slices.
Using a mandoline, carefully shave about a quarter of the chili pepper over each plate. Alternatively, you can finely mince the chili, then scatter the pieces over the salads.
In a small bowl, whisk together the lime juice, sesame oil and sugar, stirring until the sugar is dissolved. Drizzle the dressing over the salads, then top each with some of the feta, basil and pine nuts.
Nutrition values per serving: 210 calories, 15 g fat (5 g saturated), 17 g carbohydrates, 2 g fiber, 15 g sugar, 6 g protein, 25 mg cholesterol, 460 mg sodium.
J.M. Hirsch, Associated Press