A couple weeks ago I told you about how my sister who went on a really fun trip to the San Juan Islands and Victoria. She came home raving about several of the meals she had at different restaurants in the North West. Some of the recipes were so intriguing we thought we would recreate them. One of those recipes was for a watermelon and arugula salad. Sounds strange, right? Well, after eating this salad for several days now, I have become a big fan! Not only is it extremely low in calories, but it is also really fresh, crisp and delightfully sweet. The combination of everything tastes amazing together and is a simple and easy recipe to bring to any of your upcoming summer barbecues! If you are like me, hopefully you are enjoy the lazy-days of spring and are doing cart wheels kids are out of school. I only have one child left in school and I can hardly wait until he’s out. Until then, we are living up the warm weather, going to bed too late and having lots of fun in the sun. I hope you are too 😉

Summer Melon and Arugula Salad
Ingredients
  1. 8-9 oz. arugula leaves
  2. 1 bag (12-16 oz.) mixed greens (or romaine lettuce, chopped)
  3. 2 cups diced seedless watermelon, cut into cubes
  4. 1/4 cup sesame seeds
  5. 1/4 cup green pumpkin seeds (you can get these from any health food store in bulk--or you can leave off)
  6. 1/2-1 cup feta cheese
  7. Candied nuts are also nice on this salad
Sweet Lemon Dressing
  1. 1 cup lemon juice, use as much fresh as you can
  2. 1/2 cup olive oil
  3. 1/2 cup sugar
  4. 1/4 tsp. ground ginger
  5. 1 Tbls. lemon zest
  6. 1/4 tsp. salt
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Instructions
  1. For the salad, place all of the salad greens into a large serving bowl. Cut the watermelon into small 1/2 inch cubes. Add the watermelon on the top of the lettuce when ready to serve. Sprinkle the top with the seeds and feta cheese. For the dressing, whisk together all of the ingredients until completely smooth and incorporated. Pour the dressing over the salad on individual serving plates. Don't add the dressing to the salad too far in advance or the salad with go soggy. Serve cold.
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