Why We Love It
This refreshing salad makes a delicious first course or side dish for warm-weather meals. You can make it up to a day ahead, but add the arugula just before serving for best texture. If you’d like to save time by buying pre-cut watermelon, you’ll need about 2 pounds of chunks to equal 6 cups diced.
Watermelon and arugula saladIngredients
• 6 cups diced seedless watermelon – look for local sweetness
• ½ small red onion, thinly sliced
• 1 cup feta cheese crumbles
• ½ cup toasted sunflower seeds
• 6 tablespoons prepared balsamic dressing
• 5 cups lightly packed baby arugula
• Cracked black pepper to taste
Directions
- In a large bowl, combine watermelon, onion, feta and sunflower seeds.
- Drizzle with dressing and toss to coat.
- Add arugula and toss again.
- Sprinkle with pepper and serve.
Maintain Your Balance
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Nutritional Facts
Servings Per Recipe: 6-8
AMOUNT PER SERVING:
Calories: 180
Calories from fat: 100
Total fat: 12 g
Saturated fat: 4 g
Cholesterol: 20 mg
Sodium: 370 mg
Total carbohydrate: 13 g
Dietary fiber: 1 g
Sugars: 10 g
Protein: 5 g