158 Danbury Rd.

Ridgefield, CT 06877

Nutritional & Behavioral Care
Health Management Professionals

Call Us:  203-431-3438

NUTRIENTS PER SERVING
Cal.:  ............219
Cal. from Fat ... 21%
Total Fat:.... 5 g
Sat. Fat: ........... 2 g
Carb.: ......... 36 g
Protein: ............ 10 g
Chol.: ......... 4 mg
Sodium: ........... 320 mg
Fiber.: ......... 5 g
Sugars: ............. 18 g


1/2 cup salad and 1 skewer

DIETARY EXCHANGES

  1. In a large bowl, combine beans, arugula, shallot, tomatoes, and oil. Add cheese and mix gently. Season with salt and pepper. Divide among 4 plates.
  2. Preheat a grill to medium or a broiler to high. Thread 5 chunks watermelon onto each skewer. Place skewers directly on grill grates and cook, turning 2 or 3 times, until light grill marks appear, 6-10 minutes total. (If broiling, place skewers on a broiler pan and cook 8-10 inches from the heat, turning 2 or 3 times, until light browning is visible, 10-14 minutes total.) Rest 1 skewer over top of each salad.
  3. In a small covered saucepan on medium high heat, bring vinegar to a simmer. Uncover and reduce heat to medium low to maintain a steady simmer. Cook, swirling pan occasionally, until vinegar coats bottom of pan when tilted, 6-8 minutes. Vinegar should be slightly thickened. Remove from heat and immediately drizzle vinegar over salads and watermelon, dividing evenly. Serve immediately.


Makes 4 servings


  • 1.5 cups cooked cannellini beans, rinsed well
  • 2 cups arugula leaves, packed
  • 1 large shallot, thinly sliced
  • 3 Tbsp chopped sun-dried tomatoes, not packed in oil
  • 1/2 Tbsp extra virgin olive oil
  • 2 oz feta cheese, crumbled
  • sea salt and freshly ground pepper to taste
  • 1 seedless watermelon, rind removed and cut into 2 inch square chunks
  • 1/2 cup balsamic vinegar
  • 4 metal skewers, 14-18 inches long

Grilled Watermelon

with Feta & White Bean Salad