Ingredients
|
One bag or half a large carton of arugula
Up to ½ red onion, very, very thinly sliced Juice of half a regular lime OR two key limes About ¼ of a small seedless watermelon,cut into half-bite sized cubes. Feta cheese, to your taste A handful of pine nuts, roasted but only if you have time |
Dressing
2T balsamic vinegar 2t raw sugar (or brown) Olive oil, just enough to hold the dressing together Optional A touch of garlic powder, scant ¼ t |
What To Do
Dump the arugula and thinly sliced onions into the serving bowl and squeeze the lime(s) over it. Toss to coat. Lime juice gives it a little kick, mellows out the arugula and onion, and keeps the entire salad from getting too sweet from the watermelon.
Cube the watermelon and keep it in a separate bowl.
If you feel like it and have time, toast pine nuts in a small pan. No butter or oil necessary. Nuts will brown on their own in about 5 minutes. Remove from heat and set aside to cool.
Mix the dressing together. Drizzle in just enough olive oil to hold everything together. Toss into the arugula and red onions. Go lightly on the dressing.
Set out the arugula/onion, watermelon, feta and pine nuts in separate bowls (in that order) so your ohana can assemble their own salad in proportions to their liking.
Alternately, compose on individual plates starting with arugula/red onion, add watermelon, sprinkle with feta, and toss the pine nuts on top.
Cube the watermelon and keep it in a separate bowl.
If you feel like it and have time, toast pine nuts in a small pan. No butter or oil necessary. Nuts will brown on their own in about 5 minutes. Remove from heat and set aside to cool.
Mix the dressing together. Drizzle in just enough olive oil to hold everything together. Toss into the arugula and red onions. Go lightly on the dressing.
Set out the arugula/onion, watermelon, feta and pine nuts in separate bowls (in that order) so your ohana can assemble their own salad in proportions to their liking.
Alternately, compose on individual plates starting with arugula/red onion, add watermelon, sprinkle with feta, and toss the pine nuts on top.
Notes and Talking Story
- There are a lot of strong flavors in this salad so it is important to take a light touch on the dressing.
- I opted for garlic powder instead of a clove of finely chopped garlic because I didn't like getting overpowering little garlic surprises in my bite.
- If you don't like garlic, or don't have garlic powder, skip it.
- Arugula tends to keep very well. The lime-dressed arugula/onion base will keep in an airtight Tupperware in the fridge for a couple of days. Store the watermelon, feta, pine nuts and dressing separately, and you can enjoy a fresh salad for a few days.
- Soggy, day-old, composed watermelon/feta/arugula/onion salad is truly as gross as it sounds. Best that the components not be friends until serving time.
