Arugula & Watermelon Salad

Arugula & Watermelon Salad takes approximately 15 minutes from beginning to end. For $1.28 per serving, you get a side dish that serves 4. One serving contains 206 calories, 3g of protein, and 18g of fat. If you have arugula, kalamatan olives, salt, and a few other ingredients on hand, you can make it. It is perfect for Summer. It is brought to you by Cookie and Kate. This recipe is liked by 128 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 75%, this dish is good. If you like this recipe, you might also like recipes such as Watermelon Arugula Salad, Watermelon-Arugula Salad, and Watermelon Arugulan And Feta Salad.

Servings: 4

Preparation duration: 15 minutes

 

Ingredients:

5 ounces arugula (about 5 cups, packed)

Freshly ground black pepper, to taste

1/3 cup crumbled feta cheese

1/3 cup halved Kalamata olives

¼ cup extra-virgin olive oil

2 tablespoons sherry vinegar or red wine vinegar

Hefty pinch of salt

1 small shallot, chopped (about 2 tablespoons)

2 cups cubed (about 1") pieces of seedless watermelon (from ½ of a mini watermelon, or about ¼ of a medium watermelon)

Equipment:

measuring cup

whisk

bowl

Cooking instruction summary:

To assemble the salad: In a medium serving bowl, combine the arugula, cubed watermelon, feta and olives.To prepare the vinaigrette: In a small liquid measuring cup or bowl, combine all of the vinaigrette ingredients and whisk until blended. Taste, and add more salt and pepper if necessary, keeping in mind that the salad contains some salty ingredients.Wait until you're ready to serve to dress the salad, since the arugula will start wilting once it comes into contact with the vinaigrette. Whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Gently toss to combine. Add more vinaigrette if necessary to lightly coat the arugula (I only needed about half of mine and saved the rest for a future salad). Serve immediately.

 

Step by step:


1. To assemble the salad: In a medium serving bowl, combine the arugula, cubed watermelon, feta and olives.To prepare the vinaigrette: In a small liquid measuring cup or bowl, combine all of the vinaigrette ingredients and whisk until blended. Taste, and add more salt and pepper if necessary, keeping in mind that the salad contains some salty ingredients.Wait until you're ready to serve to dress the salad, since the arugula will start wilting once it comes into contact with the vinaigrette.

2. Whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Gently toss to combine.

3. Add more vinaigrette if necessary to lightly coat the arugula (I only needed about half of mine and saved the rest for a future salad).

4. Serve immediately.


Nutrition Information:

Quickview
228k Calories
4g Protein
18g Total Fat
13g Carbs
38% Health Score
Limit These
Calories
228k
11%

Fat
18g
28%

  Saturated Fat
4g
25%

Carbohydrates
13g
4%

  Sugar
9g
11%

Cholesterol
11mg
4%

Sodium
339mg
15%

Get Enough Of These
Protein
4g
8%

Vitamin C
107mg
130%

Vitamin A
3703IU
74%

Vitamin K
50µg
48%

Vitamin E
3mg
25%

Folate
76µg
19%

Vitamin B6
0.35mg
18%

Calcium
137mg
14%

Vitamin B2
0.22mg
13%

Manganese
0.25mg
12%

Fiber
2g
12%

Potassium
405mg
12%

Magnesium
38mg
10%

Phosphorus
92mg
9%

Iron
1mg
7%

Vitamin B1
0.11mg
7%

Vitamin B5
0.7mg
7%

Vitamin B3
1mg
6%

Zinc
0.82mg
5%

Copper
0.09mg
5%

Selenium
2µg
4%

Vitamin B12
0.21µg
4%

covered percent of daily need
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Food Trivia

How you serve food and drink matters in the perception of taste. Hot chocolate tastes better in orange cups, scientists found.

Food Joke

The helpful waiter Rachel had not seen her Israeli relatives for years, so she was very excited when her Aunt Leah and Uncle Yitzhak came to visit her in London. To celebrate their visit, Rachel took them to an old-fashioned Kosher restaurant in Hendon. "I`ll have the kreplach," Rachel told the waiter. "The kreplach is from last night," explained the waiter. "Better you should order something made fresh today. How about stuffed peppers?" "OK, let it be stuffed peppers." The waiter turns to Aunt Leah. "And you?" "Bring please the pot roast." "Look, lady, the pot roast is strictly for goyim. If you want something special, try the flanken." "All right then, so bring the flanken." Uncle Yitzhak studied the menu carefully then said to the waiter, "I can`t make up my mind. What do you suggest?" "Suggest!" cried the waiter. "On a busy night like this who has time for suggestions?"

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