Watermelon Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 684
- Total Fat
- 47
- Saturated Fat
- 7
- Carbohydrates
- 67
- Dietary Fiber
- 4
- Sugar
- 54
- Protein
- 9
- Cholesterol
- 19
- Sodium
- 353
- Total: 20 min
- Prep: 20 min
Ingredients
For the vinaigrette:
3 tablespoons champagne vinegar
3 tablespoons lemon juice
2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup grapeseed oil
For the salad:
1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces
1 small red onion, sliced thin
1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller
3 ounces feta cheese, cubed
Directions
- Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.
- Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.