experiencelifemag.com Print › | Back › Watermelon and Arugula Salad Makes six appetizer or side salads By Jennifer Chandler June 2008 Salad 1 bag (5 ounces) baby arugula 1 small watermelon, seeded and cut into 1-inch cubes 1/4 cup crumbled feta cheese 1/4 cup pine nuts, toasted In a large salad bowl, toss the baby arugula, watermelon, feta cheese and pine nuts. Add the vinaigrette to taste and gently toss. Vinaigrette 1 tbs. freshly squeezed lemon juice 1 tbs. red wine vinegar 4 tbs. extra-virgin olive oil Kosher salt and freshly ground pepper In a small bowl, whisk together the lemon juice and red wine vinegar. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper to taste. Makes about 1/2 cup. Recipe excerpted from Simply Salads by Jennifer Chandler (Thomas Nelson, 2007).

Watermelon and Arugula Salad

Makes six appetizer or side salads

Salad

• 1 bag (5 ounces) baby arugula
• 1 small watermelon, seeded and cut into 1-inch cubes
• 1/4 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted

In a large salad bowl, toss the baby arugula, watermelon, feta cheese and pine nuts. Add the vinaigrette to taste and gently toss.

Vinaigrette

• 1 tbs. freshly squeezed lemon juice
• 1 tbs. red wine vinegar
• 4 tbs. extra-virgin olive oil
• Kosher salt and freshly ground pepper

In a small bowl, whisk together the lemon juice and red wine vinegar. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper to taste. Makes about 1/2 cup.

Recipe excerpted from Simply Salads by Jennifer Chandler (Thomas Nelson, 2007).

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