Watermelon, Arugula and Pine Nut Salad
At a Glance
- Total
- 15 min
- Servings
- 2.00 serving(s)
Categories
- Salads
- Side Dish
- No-cook
- Easy
- No-Cook
Dietary
- Vegetarian
Allergens
- Milk
- Tree nuts
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Watermelon, Arugula and Pine Nut Salad brings together 1 tablespoon fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon table salt, to taste in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Large bowl, whisk
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
Instructions
Whisk together lemon juice, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese and pepper.
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