WATERMELON AND ARUGULA SALAD WITH FETA, PINE NUTS, AND KALAMATA OLIVES

WATERMELON AND ARUGULA SALAD WITH FETA, PINE NUTS, AND KALAMATA OLIVES

 

5 oz. baby arugula

4 cups seedless watermelon, chopped into bite-size pieces

1/3 cup pine nuts, lightly toasted

8 oz. feta cheese, cubed or crumbled

¼ cup Kalamata olives, chopped

 

Dressing:

¼ cup olive oil

3 Tbs. raspberry vinegar

1 Tbs. honey

1 tsp. Dijon mustard 

 

Combine all of the salad ingredients in a large bowl.  

 

Combine the dressing ingredients in a jar and shake until emulsified (or whisk together in a small bowl)

 

Pour the dressing over the salad and toss well until totally coated.  DEVOUR!

 

Serving suggestion – I buy a whole watermelon and scoop out the center for the salad and use the shell for the bowl.  This can also be done with several smaller watermelons for individual servings.

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Salad

Vegetarian

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC