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

Ingredients

5-ounces baby arugula

4 cups seedless watermelon, chopped into bite-size pieces

⅓ cup pine nuts, lightly toasted

8-ounces feta cheese, cubed or crumbled

¼ cup Kalamata olives, chopped

 

Dressing:

¼ cup olive oil

3 tablespoons raspberry vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Instructions

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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