Watermelon, Arugula and Pine Nut Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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The minute I saw this recipe in Gourmet Magazine, I just knew it would become one of my favorite summertime dishes. What could be better than having watermelon for supper? : ) It's a beautiful eye-catching salad, dressed with a light lemon dressing and I hope you will enjoy this as much as I do! Ingredients:
1 tablespoon fresh lemon juice |
1 tablespoon red wine vinegar |
1/2 teaspoon table salt, to taste |
2 tablespoons extra virgin olive oil |
3 cups cubed and seeded watermelon, drained, 1/2 to 3/4 inch cubes (from a 2 1/2 lb. piece, rind discarded) |
6 ounces baby arugula |
1/4 cup pine nuts |
1/3 cup crumbled feta or 1/3 cup ricotta cheese |
fresh coarse ground black pepper |
Directions:
1. Whisk together lemon juice, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
2. Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese and pepper.
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