⅓ cup each slivered red onion and torn fresh basil leaves
4 cups baby kale, arugula or watercress
3 oz fresh goat cheese, crumbled (¾ cup)
2 Tbsp extra-virgin olive oil
1 Tbsp white balsamic vinegar
½ tsp kosher salt
¼ tsp cayenne pepper
In a large serving bowl, combine watermelon, tomatoes, onion and basil. Place greens and goat cheese on top of watermelon mixture, but do not toss. (If not serving immediately, salad can be covered and refrigerated up to 3 hours at this point.)
In a 1-cup glass measuring cup, whisk oil, vinegar, salt and cayenne. Drizzle dressing over salad and toss gently to coat. Serve immediately.
Makes 8 (1-cup) servings. Each serving: 111 cal, 7 g fat, 4 g protein, 12 g carb. Adapted from Redbook.