Arugula, Watermelon and Feta Salad Recipe

Arugula, Watermelon and Feta Salad

• Yield: 4 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 4 servings
  Calories: 685
  Total Fat: 47 g
  Saturated Fat: 15 g
  Carbohydrates: 58 g
  Dietary Fiber: 5 g
  Sugar: 42 g
  Protein: 17 g
  Cholesterol: 76 mg
  Sodium: 1460 mg

For the vinaigrette:

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup minced shallots (1 large)
• 1 tablespoon honey
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• 6 cups baby arugula, washed and spun dry
• 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
• 12 ounces good feta cheese, 1/2-inch diced
• 1 cup (4 ounces) whole fresh mint leaves, julienned

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1. Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper in a bowl until blended. Slowly drizzle in the olive oil while whisking vigorously to create a silky emulsion. Cover and chill if not using immediatelythis vibrant dressing is the flavor secret that elevates every bite!
2. Gather your fresh arugula, juicy watermelon cubes, creamy feta, and fragrant julienned mint in a large bowl. Toss gently with just enough vinaigrette to coat lightly, letting the colors and textures mingle beautifully. Taste, season if needed, and serve instantly for a refreshing explosion of sweet, tangy, and savory notes that will wow your guests and make summer gatherings unforgettable.

Copyright 2009 by Ina Garten. All rights reserved.