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

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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