Watermelon-Arugula Salad

Slideshow: More Terrific Salads

  • Servings: 4

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  • 1/3 cup very thinly sliced red onion
  • Ice cubes
  • 1/2 pound peeled seedless watermelon flesh, cut into 1-inch dice (2 cups)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
  • Two 6-ounce bunches of arugula, tough stems discarded
  • 1/4 cup crumbled goat cheese

How to make this recipe

  1. In a small bowl, cover the onion with cold water and ice cubes. Let stand for 30 minutes, then drain and pat dry.

  2. In a medium bowl, toss the watermelon with 1 tablespoon of the vinegar and let stand for 10 minutes.

  3. 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.

Contributed By Photo © Antonis Achilleos Published August 2001

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