Cut watermelon into 6 wedges, then cut small slit into rind side of each wedge. Insert wooden pop stick into each slit for handle. Place in single layer on plastic wrap-covered rimmed baking sheet.
Use toothpick or thin wooden skewer to poke a few small holes in flesh of each watermelon slice; drizzle evenly with vinaigrette.
Refrigerate 45 min.
Combine remaining ingredients; sprinkle over watermelon before serving.
For milder flavor, omit the ground red pepper.
The watermelon provides both an excellent source of vitamin A and a good source of vitamin C in this delicious, yet low-sodium, fruit-based salad on a stick.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.