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Watermelon and Arugula Salad, Simple Balsamic Vinaigrette Dressing

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Watermelon and Arugula Salad

6 cups diced seedless watermelon

½ small red onion, thinly sliced

1 cup feta cheese crumbles

½ cup toasted sunflower seeds

6 tablespoons prepared balsamic dressing (recipe below)

5 cups lightly packed baby arugula

Cracked black pepper to taste

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.

Nutrition: Per serving: 180 calories (100 from fat), 12g total fat, 4g saturated fat, 20mg cholesterol, 370mg sodium, 13g total carbohydrate (1g dietary fiber, 10g sugar), 5g protein

Serves 6 to 8

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.

Simple Balsamic Vinaigrette Dressing

¼ cup balsamic vinegar

2 teaspoons dark brown sugar, optional*

1 tablespoon chopped garlic

½ teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

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