Couscous, Watermelon and Gorgonzola Salad
A flavorful watermelon salad with the sharp tang of Gorgonzola cheese will make any luncheon a success. Canola oil’s light taste and texture is ideal for a vinaigrette and works well with the dish’s lively flavors.
- 3/4 cup water 175 mL
- 1 tsp canola oil 5 mL
- 3/4 cup uncooked whole wheat couscous 175 mL
- 3 cups cubed watermelon 750 mL
- 3 cups chopped cucumber 750 mL
- 1 cup crumbled Gorgonzola 250 mL
- 1 Tbsp Dijon mustard 15 mL
- 2 Tbsp balsamic vinegar 30 mL
- 3 Tbsp canola oil 45 mL
- 1 tsp ground pepper 5 mL
- 1. In medium saucepan, bring water and 1 tsp (5 mL) canola oil to boil over high heat. Stir in couscous, cover tightly and remove from heat. Let stand 5 minutes or until tender. Fluff with fork and set aside to cool completely.
- 2. In large bowl, add watermelon, cucumber and Gorgonzola to couscous. Stir to blend.
- 3. In small bowl, whisk mustard and balsamic vinegar. In steady stream, drizzle 3 Tbsp (45 mL) canola oil. Continue to whisk until mixture emulsifies. Toss into salad to lightly coat. Top with ground pepper.
1/2 cup (125 mL)
|Total Fat||7 g|
|Saturated Fat||2.5 g|
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