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Watermellon Salad

from the kitchen of Jan Mertz

2 Tblsp. rice vinegar
2½ tsp. sugar
2 cups watermelon, diced
2 cups cucumber, seeded, diced
1/4 cup unsalted, dry roasted peanuts, toasted, and coarsely chopped

Stir together vinegar and sugar in a bowl until sugar is almost dissolved. Add cucumber and mix well. Add watermelon, toss. Sprinkle with peanuts just before serving.

Pairs great with a spicy meat, such as pork tenderloin with a spicy rub.

Terri’s notes:
~ Always curious, I Googled and found out this is only the beginning! TASTE this simple version first, then follow your taste buds and these clues to your own delicious adventure.
~ Add up to a 1/4 cup chopped, mint, basil, or cilantro.
~ Peanuts can be switched out for cashews.
~ Add a sprinkle of feta cheese crumbles.
~ Use balsamic vinegar instead of the rice vinegar. I loved the fresh taste of the rice vinegar, but several recipes called for balsamic and it is always great with fruit.



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