9/14/12 - watermelon and Arugula Salad

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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.

•6 cups diced seedless watermelon

•1/2 small red onion, thinly sliced

•1 cup feta cheese crumbles

•1/2 cup toasted sunflower seeds

•6 tablespoons prepared balsamic dressing

•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.