Watermelonarugulaandpinenutsalad Recipes

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WATERMELON, ARUGULA AND PINE NUT SALAD



Watermelon, Arugula and Pine Nut Salad image

The minute I saw this recipe in Gourmet Magazine, I just knew it would become one of my favorite summertime dishes. What could be better than having watermelon for supper? : ) It's a beautiful eye-catching salad, dressed with a light lemon dressing and I hope you will enjoy this as much as I do!

Provided by Bev I Am

Categories     Melons

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 390.4, Fat 31.3, SaturatedFat 6.5, Cholesterol 22.2, Sodium 886, Carbohydrate 24.2, Fiber 2.9, Sugar 17.7, Protein 9.5

WATERMELON, ARUGULA, AND PINE NUT SALAD



Watermelon, Arugula, and Pine Nut Salad image

While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.

Categories     Salad     Appetizer     No-Cook     Vegetarian     Quick & Easy     Feta     Watermelon     Pine Nut     Arugula     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 first-course servings

Number Of Ingredients 10

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Steps:

  • 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, pepper, and fleur de sel (if using).

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