Watermelon and Feta Salad
\nRecipe By: Everyday Food, Issue 44, July\/Aug 2007
\nServing Size: 4
\nSummary:
\nPretty-in-pink melon, all grown up, energizes this spirited salad.
\nIngredients:
\n2 tablespoons white-wine vinegar
\n2 tablespoons olive oil
\n3 bunches arugula (about 12 ounces total), thick stems removed
\n1\/4 medium red onion, thinly sliced
\n1\/2 pound chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
\n4 ounces feta cheese, crumbled
\nsalt
\nblack pepper
\nDirections:
\nIn a small bowl, whisk together vinegar and oil. Season with salt and pepper. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Watermelon and Feta Salad Recipe By: Everyday Food, Issue 44, July\/Aug 2007 Serving Size: 4 Summary: Pretty-in-pink melon, all grown up, energizes this spirited salad. Ingredients: 2 tablespoons white-wine vinegar 2 tablespoons olive oil 3 bunches arugula (about 12 ounces total), thick stems removed 1\/4 medium red onion, thinly sliced 1\/2 pound chilled seedless watermelon,<\/p>\n