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In a bowl toss together watermelon, cheese, chives, mint, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
To make toasts: Prepare grill or preheat broiler. With a serrated knife cut bread crosswise into ½-inch-thick slices. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes.
From National Watermelon Promotion Board
Stir together watermelon, celery, and grapes in bowl.
Just before serving, stir salt into yogurt for dressing. You may want to add a little water to lighten the thickness.
Pour mixture over fruit and stir until coated. Sprinkle with almonds.
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
While pasta is cooking, combine zucchini, red onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt, vinegar, and sugar.
Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve. Yield: 6 servings
Nutrition Facts per serving: 210 calories; 5g Total Fat; 25mg cholesterol; 180mg sodium; 16g carbohydrate; 1g dietary fiber; 18g protein