Watermelon and Arugula Salad

By Katie Jeffrey, MS, RD, CSSD, LDN

Prep time: 30 minutes
Makes: 4 servings
Storage: Refrigerate in an air tight container for 1 to 2 days
1 cup red onion, sliced vertically into thin strips
¼ cup red wine vinegar
¼ tsp. kosher sea salt
¼ cup rice vinegar
2 Tbsp. extra virgin olive oil
2 tsp. honey
¼ cup fresh basil, chopped
3 cups seedless watermelon, cubed
4 cups arugula
1/3 cup feta cheese, crumbled
1. In a small bowl, combine first three ingredients; let stand for 30 minutes. Drain; set aside.
2. Mix together rice vinegar, oil, honey and basil; stir well with a whisk. Add onion mixture, watermelon and arugula; toss gently to coat. Sprinkle with feta cheese.

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