Our county is famous for its fabulous Green River melons. While you won’t find this unique and refreshing salad at the county fair, it’s definitely our favorite way to eat watermelon all summer long! —Carmell Childs, Orangeville, Utah,
Ingredients
- 4-1/2 cups cubed watermelon, divided
- 1/2 cup sweet chili sauce
- 3 tablespoons fish sauce or soy sauce
- 2 tablespoons lime juice
- 1/2 teaspoon minced fresh gingerroot
- 7 ounces uncooked stir-fry rice noodles
- 1-1/2 cups julienned carrots
- 1 small red onion, halved and thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
- 3 tablespoons minced fresh mint
- 1-1/4 cups salted peanuts, chopped
- Lime wedges
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Directions
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Nutrition Facts
3/4 cup: 240 calories, 10g fat (2g saturated fat), 0 cholesterol, 721mg sodium, 34g carbohydrate (14g sugars, 3g fiber), 7g protein.
