AUG 3

WATERMELON, FETA AND ARUGULA SALAD

IN THE KITCHEN

YIELD: 6 SERVINGS | PREP TIME: 15 MINUTES

INGREDIENTS:

VINAIGRETTE:

1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 tablespoons extra-virgin olive oil
salt and freshly ground pepper

SALAD:

5 ounces baby arugula (mixed greens may be substituted)
2 to 3 cups seeded watermelon chunks
1/4 to 1/3 cup crumbled feta cheese
1/4 cup pine nuts, toasted

DIRECTIONS:

Prepare the vinaigrette: In a small bowl, whisk together the lemon juice and vinegar. Whisk in the olive oil slowly. Add salt and pepper, to taste.
Assemble the salad: In a large bowl, toss the arugula with the watermelon. Add the vinaigrette (as much as you’d like, to taste), and toss. Sprinkle in the feta cheese and pine nuts and gently toss again. Serve immediately.

TIPS:

Goat cheese may be substituted for feta. Mixed greens may be substituted for the arugula.
I like to toast pine nuts in a dry frying pan. Just put them in the pan and place them over medium heat. Stir with a wooden spoon until they begin to brown. Don’t leave them unattended or you’ll end up with burnt pine nuts! Place them on a paper towel to cool.
4 WEIGHT WATCHERS Freestyle SmartPoints per serving (6 servings)

SOURCE: RecipeGirl.com