Recipe By: Everyday Cooking with Dean Ornish, page 131

Serving Size: 4

4 cups seeded and peeled watermelon — 1/2-inch cubes
1/2 cup diced red onion
4 tablespoons rice vinegar — (not seasonal)
2 tablespoons chopped fresh mint
1/2 teaspoon pepper

Combine all ingredients in a large bowl. Serve immediately.

You can make several different permutations of this perky salad by substituting honeydew or cantaloupes for the watermelon; tarragon or basil for the mint; or raspberry vinegar for the rice vinegar. You could also mix two or three types of melon for a more colorful dish.

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