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.

Salad

Vegetarian

Gluten-free