NUTRITION FACTS
Serving Size = 1/2 cup, about 3 skewers; Servings per container = 2; Calories 50; Total Fat 4g (6%); Saturated Fat 1.5g (8%); Cholesterol 5mg (2%); Sodium 65mg (3%); Total Carbohydrate 4g (1%); Dietary Fiber 0g (0%); Sugars 0g; Protein 1g.

WATERMELON, FETA, AND MINT STACKS 

2 servings / 1 serving = 3 skewers

WATERMELON, FETA, AND MINT STACKS 

2 servings / 1 serving = 3 skewers

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • ½  cup watermelon, cut into cubes
  • 1/2 cup feta cheese, sliced
  • 1/4 cup fresh mint leaves
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6 toothpicks

 

DIRECTIONS

  1. Cut the watermelon into bite-sized cubes.
  2. Slice the feta cheese into slices, careful not to crumble. Try to slice the feta about the same width as the watermelon pieces.
  3. Separate the mint leaves from the stem, enough to make 1/4 cup.
  4. Place the watermelon cubes on a plate. Top each cub with a slice of cheese. Lay a mint leaf of each stack.
  5. Place a toothpick through each stack. Drizzle olive oil and balsamic vinegar over night before serving.
NUTRITION FACTS
Serving Size = 1/2 cup, about 3 skewers; Servings per container = 2; Calories 50; Total Fat 4g (6%); Saturated Fat 1.5g (8%); Cholesterol 5mg (2%); Sodium 65mg (3%); Total Carbohydrate 4g (1%); Dietary Fiber 0g (0%); Sugars 0g; Protein 1g.

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