Arugula Watermelon and Feta Salad
Active Time:
- Preparation: 15 minutes (chopping and mixing ingredients, preparing dressing)
Total Time:
- Including serving time: 20 minutes (additional 5 minutes for tossing and serving)
Serves 6 to 8
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Ingredients
Ingredients:
- 4 cups fresh baby spinach and/or arugula
- 4 1-inch slices of seedless watermelon rounds
- 2 cups cubed English cucumber (chop in Eco Chop)
- ½ cup chopped fresh cilantro (chop in Eco Chop)
- 1/2 Red onion sliced thin 1/2 cup fresh chopped cilantro
Mango Lime Ginger Vineagrette:
- ¼ cup FRENCH PANTRY Mango White Balsamic
- 1 Tablespoon lime zest (use mini grater)
- Juice of 1 lime (use Citrus Press)
- 2 Tablespoons FRENCH PANTRY EVOO
- 2-3 teaspoons freshly minced or grated ginger (use mini chopper)
- 2 garlic cloves (minced in a mini chopper)
Use FRENCH PANTRY Salt and Tellicherry Pepper to taste.
Instructions
Instructions:
Prepare salad ingredients.
- Slice 4 1-inch-thick slices of seedless watermelon.
- Place on the prep mat and using the star cutters, cut out watermelon stars from all four pieces. Set aside.
- In a small mixing bowl or carafe, whisk together the dressing ingredients until well combined. Set aside
- Place the Arugula in a large salad bowl
- Crumble the feta cheese atop the arugula
- Finely slice the Red onion and place it in the salad
- Chop the seedless cucumber in the Eco-chop and place it in the salad
- Make the dressing and add half of it to the salad, tossing gently.
- Add the watermelon stars to the top of the salad, and then drizzle with traditional balsamic.
- Serve with extra dressing.
BONTIP: See this recipe in action here:
