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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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