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Arugula Feta Watermelon Salute!

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Total Time (mins)
40
Difficulty
1
Servings
4
Ingredients
6
Total Prep Time: 40 minutes
Calories Per Serving: 300
Nutrients

Nutrition Facts

Serving Size: 428g

Amount per serving
Calories 300 Calories from fat: 160
% Daily Value*
Fat 18 g 28 %
Saturated 4.5 g 23 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 11 g %
Cholesterol 15 mg 5 %
Sodium 220 mg 9 %
Potassium 470 mg 13 %
Carbohydrate 33 g 11 %
Fiber 2 g 8 %
Sugars 26 g
Protein 5 g
Vitamin A 45 %
Vitamin C 60 %
Calcium 15 %
Iron 8 %
Vitamin K 35 %
Vitamin B6 15 %
Magnesium 10 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

Taking that first (two-handed) bite of the season’s watermelon, its sweet and sticky pink juice running down our chin, we’re instantly reminded of the Fourth of July and fireworks, beaches and BBQs. Here, we showcase our picnic prowess by making melon the star—literally. Just dust off that star-shaped cookie cutter normally reserved for holiday treats to punch out shapes for a playful, balanced salad with blueberries, peppery arugula and a touch of sharp feta.

Ingredients

  • 3 lbs. seedless watermelon, cut into 3/4-inch slices
  • 3 cups DOLE® Arugula or Butter Bliss
  • 1 cup DOLE Blueberries, divided
  • 1/2 cup crumbled feta cheese, divided
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Freshly ground pepper
  • Salt to taste

Directions

  1. To prepare dressing: In a large bowl whisk together olive oil and lemon juice. Season with salt and pepper; set aside.
  2. To prepare salad: Lay watermelon slices on a cutting board. Using a star-shaped cookie cutter, cut out stars; place on a rack to drain. Add DOLE Arugula or Butter Bliss lettuce, 3/4 of the blueberries and feta cheese to bowl with olive oil and lemon dressing and toss. Divide amongst 4 salad plates and arrange watermelon stars over the salad.
  3. Arrange the rest of the blueberries and feta cheese on top for a holiday fun Fourth of July presentation. Finish with black pepper, if desired; serve immediately.

Family Friendly Tip: If you do not have a star-shaped cookie-cutter, a simple circle will work well too.

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Arugula Feta Watermelon Salute! Mini GH LOGO Taking that first (two-handed) bite of the season’s watermelon, its sweet and sticky pink juice running down our chin, we’re instantly reminded of the Fourth of July and fireworks, beaches and BBQs. Here, we showcase our picnic prowess by making melon the star—literally. Just dust off that star-shaped cookie cutter normally reserved for holiday treats to punch out shapes for a playful, balanced salad with blueberries, peppery arugula and a touch of sharp feta. Prep Time:40 minutes Cook time: Serves: 4
Nutrition facts: 300 Calories, 18 grams fat
Ingredients: 3 lbs. seedless watermelon, cut into 3/4-inch slices, 3 cups DOLE® Arugula or Butter Bliss, 1 cup DOLE Blueberries, divided, 1/2 cup crumbled feta cheese, divided, 1/4 cup olive oil, 2 tablespoons lemon juice, Freshly ground pepper, Salt to taste, Directions:To prepare dressing: In a large bowl whisk together olive oil and lemon juice. Season with salt and pepper; set aside.To prepare salad: Lay watermelon slices on a cutting board. Using a star-shaped cookie cutter, cut out stars; place on a rack to drain. Add DOLE Arugula or Butter Bliss lettuce, 3/4 of the blueberries and feta cheese to bowl with olive oil and lemon dressing and toss. Divide amongst 4 salad plates and arrange watermelon stars over the salad.Arrange the rest of the blueberries and feta cheese on top for a holiday fun Fourth of July presentation. Finish with black pepper, if desired; serve immediately.Family Friendly Tip: If you do not have a star-shaped cookie-cutter, a simple circle will work well too.