Watermelon Salad

Jicama is a large root vegetable with thin brown skin and crunchy white flesh with a sweet, nutty flavor. You can find it at most supermarkets. You can use fresh dry ricotta salata cheese cubed in place of feta.

5 cups 3/4 – to 1-inch cubes seeded watermelon (red or yellow or a combination of the two)

1 cup peeled, julienned jicama

3 tablespoons chopped fresh mint

3 tablespoons chopped fresh Italian parsley

1 tablespoons finely chopped, seeded, deveined jalapeqo chilies

1/4 cup extra-virgin olive oil

2 tablespoons champagne vinegar

Salt and pepper to taste

4 ounces feta cheese, coarsely crumbled

Arugula or watercress, if desired

Dash chili powder

Combine watermelon, jicama, mint, parsley and chilies in large bowl. Chill for at least 2 hours. Whisk oil and vinegar in small bowl. Drain water that has accumulated in bowl of melon. Pour dressing over watermelon mixture; toss to coat.

Season salad generously with salt and pepper, and toss with feta. Divide among 6 plates atop greens such as arugula or watercress, if desired, and add a dash of chili powder before serving.

Serves 6.

Per serving: 184 calories; 14 g fat (4 g saturated fat; 68 percent calories from fat); 12 g carbohydrates; 17 mg cholesterol; 264 mg sodium; 4 g protein; 2 g fiber.