Arugula watermelon salad in a jar
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Watermelon cubes, feta, almonds and mint over a sweet white wine vinaigrette, with peppery arugula on top.
Ingredients
Vinaigrette (enough for 4 salads)
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 4 teaspoons sugar
Salad (per salad)
- 1 cup seedless watermelon (cut into ½ inch cubes)
- 1 tablespoon feta cheese (crumbled)
- 1 tablespoon almonds (sliced)
- 1 teaspoon mint (torn)
- 1 cup arugula (or as much as will fit)
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- Shake all the vinaigrette ingredients together.
- Split the dressing between the jars, putting 2 tablespoon in the bottom of each 1-pint mason jar.
- Layer the salad ingredients in this order: watermelon, feta, almonds, mint, arugula.
- When serving, shake the contents out into a bowl and eat right away.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keeps 24 hours in the fridge, best the day it is made.
Nutrition
Serving: 81g | Calories: 168kcal | Carbohydrates: 7.8g | Protein: 1.1g | Fat: 15g | Saturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 2.1mg | Sodium: 44mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 6.7g | Vitamin A: 357IU | Vitamin C: 3.9mg | Calcium: 30mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; dijon mustard counted as prepared mustard, mint counted as fresh mint, arugula (the first choice counted). Brands and portions vary, so use it only as an approximation.