Monday, July 19, 2010

RECIPE: Watermelon, Feta, and Arugula Salad

3/4 cup balsamic vinegar
6 oz. baby arugula
8 cups seedless watermelon, cut into 3/4-inch cubes
7 oz. feta cheese, cut into 1/2-inch cubes (crumbled also works)
1/4 tsp freshly ground black pepper

1. Pour balsamic vinegar into a small saucepan or skillet. Boil over medium-high heat until reduced to approximately 3 tablespoons, 6 to 7 minutes.

2. Meanwhile, separate arugula into individual salad plates. Scatter watermelon, then feta over arugula. Drizzle with balsamic glaze and sprinkle with black pepper.

Submitted by Vicki Boyne

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