Arugula and Watermelon Salad  

Modified from a recipe by Denise Bustard   Sweet Peas & Saffron

Makes ~ 4 serves

Ingredients:

• ¼ C white wine vinegar
• ¼ C olive oil or oil or your choice
• 1 tsp Dijon mustard
• 4 tsp sugar

Ingredients:

• 4 Cups seedless watermelon cut into ½ inch cubes
• 4 Tbl crumbled feta cheese
• 4 Tbl sliced almonds
• 1 tsp mint, torn

• 4 C arugula

Directions:

1. Shake together all dressing ingredients.

2. Put arugula in a bowl and add watermelon and mint. Gently mix with dressing and divide onto 4 plates. Top with 1 Tbl each of the feta and almonds and serve.

To make this in a mason jar- put 2 Tbl dressing in each jar, add watermelon then feta then nuts then mint then arugula on top. Shake into a bowl to serve. It will last 24 hours in the fridge but is best enjoyed the same day you make it.

Nutrition Information per serving:

Calories 240   

Total fat 19g 

Saturated fat 3g 

Cholesterol 6mg  

Total carbohydrates 14g  

Protein 5g 

Fiber 2g  

Sugar 11g  

Sodium 134mg  

Potassium 255mg