"This salad is so refreshing and tastes quite differently to what you expect. Delicious! I like to serve with chicken breast." — jane
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watermelon, seeded and cut into chunks
1 (8 ounce) can
water chestnuts, drained and halved
1 3/4 ounces
garlic chives, finely chopped
fresh cilantro leaves, chopped
First, I weighed the melon and sesame seeds. I think 1-3/4 oz of sesame seeds is W-A-Y too much and a pound of watermelon is not enough. My regular size sesame seed bottle is 1.87 oz, and this recipe calls for 1.75 oz...yikes, that's almost the entire bottle! I cut back big time on the sesame seeds, and it still had plenty. From a presentation point of view, black sesame seeds might look really nice (sort of like the black seeds in watermelon). I think this recipe would be more user friendly if the submitter used tsp or tbsp measurements rather than ounces where you have to have a scale. I would not add the salt next time because it not only makes this too salty IMO, but the salt also draws out the liquid from the melon which then ends up diluting the dressing. Finally, I think this would serve four even as a side salad, rather than six. It certainly is different, and the flavors are fairly complementary, but I doubt that I'll be making this again. Sorry.
* Percent Daily Values are based on a 2,000 calorie diet.
Watermelon and Sesame Seed Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 46
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