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Watermelon, Feta and Cashew Salad

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Chef John

"Inspired by a similar salad I had in a San Francisco cafe, I came up with my version of this amazing combination of sweet, salty, juicy, creamy, crunchy, and mmmm."
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15 m servings 200 cals
Original recipe yields 8 servings

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  1. Halve watermelon; scoop out balls of melon with a melon baller into a bowl. Separate leaves of lettuce and arrange like cups in a layer on a serving platter. Place melon balls on the lettuce. Crumble feta cheese over the salad and top with toasted cashews.
  2. Whisk rice vinegar, olive oil, salt and pepper together. Drizzle over the salad. Garnish with mint or basil leaves.

Nutrition Facts

Per Serving: 200 calories; 14 g fat; 16.7 g carbohydrates; 4.7 g protein; 13 mg cholesterol; 235 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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