From Cookie and Kate
Arugula & Watermelon Salad
- Time
- 15 min
- Makes
- 4
- Ingredients
- 9
9 things you may not have.
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Ingredients
- 5 ounces arugula (about 5 cups, packed)
- 2 cups cubed (about 1″) pieces of seedless watermelon (from ½ of a mini watermelon, or about ¼ of a medium watermelon)
- ⅓ cup crumbled feta cheese
- ⅓ cup halved and pitted Kalamata olives
- ¼ cup extra-virgin olive oil
- 1 small shallot, chopped (about 2 tablespoons)
- 2 tablespoons sherry vinegar or red wine vinegar
- Hefty pinch of salt
- Freshly ground black pepper, to taste
Nutrition · per serving
- Calories
- 277 kcal
- Fat
- 27.4 g
- Fiber
- 0.9 g
- Sugar
- 6.1 g
- Sodium
- 267.6 mg
- Protein
- 3 g
- Trans fat
- 0 g
- Cholesterol
- 11 mg
- Carbohydrate
- 8.1 g
- Saturated fat
- 5.4 g
As published by Cookie and Kate.
The method
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