Photo: Anna Pelzer
Watermelon Salad with Burrata and Yogurt Dressing
18 ingredients
20 min
4-6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
573
Calories
34g
Protein
31g
Fat
43g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Burrata | 1 oz (28g) | 90 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Watermelon | 1 cup diced (152g) | 46 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Yogurt Dressing:
- 1/2 cup
- California
- plain greek yogurt
- 1 mandarin orange, zest and juice
- 3 Tb. olive oil
- 3 Tb. champagne vinegar
- Salt and pepper
- For the Watermelon Salad:
- 2 cups sliced seedless watermelon
- 2 heirloom tomatoes, sliced
- 8 oz.
- California
- Burrata cheese
- 10 oz. pepperazzi peppers, drained
- 2 oz. arugula
- 1/4 cup basil leaves, sliced (or whole if they are small)
- Salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes