Arugula & Watermelon Salad
Arugula & Watermelon Salad takes approximately 15 minutes from beginning to end. For $1.28 per serving, you get a side dish that serves 4. One serving contains 206 calories, 3g of protein, and 18g of fat. If you have arugula, kalamatan olives, salt, and a few other ingredients on hand, you can make it. It is perfect for Summer. It is brought to you by Cookie and Kate. This recipe is liked by 128 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 75%, this dish is good. If you like this recipe, you might also like recipes such as Watermelon Arugula Salad, Watermelon-Arugula Salad, and Watermelon Arugulan And Feta Salad.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
5 ounces arugula (about 5 cups, packed)
Freshly ground black pepper, to taste
1/3 cup crumbled feta cheese
1/3 cup halved Kalamata olives
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
Hefty pinch of salt
1 small shallot, chopped (about 2 tablespoons)
2 cups cubed (about 1") pieces of seedless watermelon (from ½ of a mini watermelon, or about ¼ of a medium watermelon)
Equipment:
measuring cup
whisk
bowl
Cooking instruction summary:
To assemble the salad: In a medium serving bowl, combine the arugula, cubed watermelon, feta and olives.To prepare the vinaigrette: In a small liquid measuring cup or bowl, combine all of the vinaigrette ingredients and whisk until blended. Taste, and add more salt and pepper if necessary, keeping in mind that the salad contains some salty ingredients.Wait until you're ready to serve to dress the salad, since the arugula will start wilting once it comes into contact with the vinaigrette. Whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Gently toss to combine. Add more vinaigrette if necessary to lightly coat the arugula (I only needed about half of mine and saved the rest for a future salad). Serve immediately.
Step by step:
1. To assemble the salad: In a medium serving bowl, combine the arugula, cubed watermelon, feta and olives.To prepare the vinaigrette: In a small liquid measuring cup or bowl, combine all of the vinaigrette ingredients and whisk until blended. Taste, and add more salt and pepper if necessary, keeping in mind that the salad contains some salty ingredients.Wait until you're ready to serve to dress the salad, since the arugula will start wilting once it comes into contact with the vinaigrette.
2. Whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Gently toss to combine.
3. Add more vinaigrette if necessary to lightly coat the arugula (I only needed about half of mine and saved the rest for a future salad).
4. Serve immediately.
Nutrition Information:
covered percent of daily need
