Watermelon and Arugula Salad

Watermelon and Arugula Salad
Contributor
Watermelon and Arugula Salad
Whole Foods Market
Watermelon and Arugula Salad

This refreshing salad makes a delicious first course or side dish for warm-weather meals. You can make it up to a day ahead, but add the arugula just before serving for best texture. If you'd like to save time by buying pre-cut watermelon, you'll need about 2 pounds of chunks to equal 6 cups diced.

Click here to see In Season: Watermelon Galore!

6
Servings
1024
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6  Cups  diced seedless watermelon
  • 1/2  small red onion, sliced thinly
  • 1  Cup  crumbled feta
  • 1/2  Cup  toasted sunflower seeds
  • 6  Tablespoons  prepared balsamic dressing
  • 5  Cups  lightly packed baby arugula
  • Cracked black pepper, to taste

Directions

In a large bowl, combine the watermelon, onion, feta and sunflower seeds. Drizzle with the dressing and toss to coat. Add the arugula and toss again. Season with pepper, to taste, and serve.

Nutritional Facts

Total Fat
24g
34%
Sugar
40g
44%
Saturated Fat
7g
29%
Cholesterol
158mg
53%
Carbohydrate, by difference
146g
100%
Protein
69g
100%
Vitamin A, RAE
42µg
6%
Vitamin B-12
5µg
100%
Vitamin B-6
2mg
100%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
249mg
25%
Choline, total
39mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
18g
72%
Folate, total
370µg
93%
Iron, Fe
10mg
56%
Magnesium, Mg
184mg
58%
Manganese, Mn
7mg
100%
Niacin
17mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
768mg
100%
Riboflavin
2mg
100%
Selenium, Se
12µg
22%
Sodium, Na
1281mg
85%
Thiamin
1mg
91%
Water
38g
1%
Zinc, Zn
7mg
88%

Watermelon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Watermelon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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