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Watermelon Salad with Jalapeno and Bacon
Watermelon Salad with Jalapeno and Bacon. A fabulous flavour medley of sweet, smokey, salty and spicy.
Course
Salad
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
154
kcal
Author
Colleen Milne
Ingredients
3
strips bacon
sliced in half lengthwise and then into ½ inch pieces
2
cups
watermelon flesh
cut into 2" cubes or scooped into balls
1
cup
English cucumber slices
2
large jalapeno peppers
sliced into rings
½
cup
fresh basil leaves
chopped
¼
cup
Parmesan cheese
freshly grated
1
tablespoon
extra virgin olive oil
juice of one lime
Instructions
In a skillet over medium-high, cook bacon pieces until just crisp.
Remove bacon to a paper towel-lined plate and allow to cool
In a bowl, gently toss together all remaining ingredients
Add bacon and toss again to combine.
Serve immediately
Notes
This salad is best when cold, so use produce ingredients that have been chilled in the fridge before making the salad.
Nutrition
Serving:
1
g
|
Calories:
154
kcal
|
Carbohydrates:
7
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
211
mg
|
Potassium:
187
mg
|
Sugar:
5
g
|
Vitamin A:
735
IU
|
Vitamin C:
17.5
mg
|
Calcium:
89
mg
|
Iron:
0.5
mg