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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- 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!
- 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.
