Courtesy of CanolaInfo
12Servings•15 Min.Prep Time•5 Min.Cook Time•
原料：
- 3/4 c. water (175 mL)
- 1 tsp. canola oil (5 mL)
- 3/4 c. uncooked whole wheat couscous (175 mL)
- 3 c. cubed watermelon (750 mL)
- 3 c. chopped cucumber (750 mL)
- 1 c. 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)
说明：
- 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.
- In large bowl, add watermelon, cucumber and Gorgonzola to couscous. Stir to blend.
- 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.
- Recipe courtesy of Chef George Geary and CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 130 |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 10mg |
| Total Carbs | 13g |
| Fiber | 2g |
| Sugar | 4g |
| Protein | 4g |
| Sodium | 140mg |