Watermelon-Arugula Salad

• Recipe by Suki Hertz

Ingredients

1. 1/3 cup very thinly sliced red onion
2. Ice cubes
3. 1/2 pound peeled seedless watermelon flesh, cut into 1-inch dice (2 cups)
4. 2 tablespoons balsamic vinegar
5. 1 tablespoon extra-virgin olive oil
6. Salt and freshly ground pepper
7. Two 6-ounce bunches of arugula, tough stems discarded
8. 1/4 cup crumbled goat cheese

Directions

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.

Notes

One serving Calories 127 kcal, Total Fat 7.1 gm, Saturated Fat 2.6 gm