Two 6-ounce bunches of arugula, tough stems discarded
1/4 cup crumbled goat cheese
How to Make It
In a small bowl, cover the onion with cold water and ice cubes. Let stand for 30 minutes, then drain and pat dry.
In a medium bowl, toss the watermelon with 1 tablespoon of the vinegar and let stand for 10 minutes.
In a medium bowl, whisk the remaining 1 tablespoon of vinegar with the olive oil and season with salt and pepper. Add the arugula and onion and toss gently. Using a slotted spoon, scatter the watermelon over the salad and top with the goat cheese.
One Serving Calories 127 kcal, Total Fat 7.1 gm, Saturated Fat 2.6 gm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.