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Watermelon and Microgreens Salad with Pomegranate Vinaigrette
Prep:
|
Cook:
2 servings
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Ingredients
3 cups cubed watermelon, seedless
2 cups microgreens
Optional topping: aged or non-dairy cheese
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456 grams cubed watermelon, seedless
500 grams microgreens
Optional topping: aged or non-dairy cheese
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Cut watermelon into ½- to 1-inch (1.2- to 2.5-cm) cubes.
- Place watermelon cubes on plate.
- Add microgreens on top of and around watermelon cubes as desired.
- Optional: Sprinkle over with small amount of cheese.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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