Watermelon and Arugula Salad, Simple Balsamic Vinaigrette Dressing
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.
