VIETNAMESE WATERMELON SALAD

Makes 4 servings, about 1½ cups each. 1 Put melon, herbs, sprouts, and chili in a bowl. Set aside. 2 Make the dressing. In another bowl, dissolve sugar in the

warm water. Whisk in garlic, ginger, lime juice and oil. 3 Dress salad, toss carefully. Taste, and add salt if desired. 4 Plate the salad, then sprinkle each serving with 2 table

spoons chopped peanuts. Per serving: 249 calories, 16 gm fat, 2 gm saturated fat, 0 mg cholesterol, 24 gm carbohydrates, 2.5 gm fiber, 8 gm protein, 7 mg sodium.

INGREDIENTS

1 small watermelon, sliced

or diced (about 6 cups) 1 cup torn herbs (try basil, mint, cilantro or any mixture of these) 2 ounces fresh bean sprouts (about 1 cup, loosely packed) ½ small Thai chili pepper, minced (or ¾ teaspoon Sriracha sauce) 1 Tablespoon sugar 2 Tablespoons warm

water 1 clove garlic, minced 1 teaspoon freshly

grated ginger — Juice of 2 limes 2 Tablespoon extra-virgin

olive oil — Kosher salt to taste (if

desired) ½ cup unsalted, roasted

peanuts, chopped

DIRECTIONS