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Arugula watermelon salad in a jar

Course Salad
Cuisine American
Keyword arugula salad, mason jar salad, summer salad, watermelon feta salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
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)

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.