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Watermelon and arugula salad

Watermelon salad
Lauren Salkeld

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  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1 small shallot, minced
  • salt and pepper to taste
  • 6 cups baby arugula
  • 3 cups diced seedless watermelon (from a 2 1/2 pound piece, rind discarded)
  • 1/2 cup feta
  • 1/3 cup chopped, toasted almonds
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In a small bowl, whisk together the olive oil, lemon juice, honey and shallot; season to taste with salt and pepper.

Add more lemon juice or honey to make the vinaigrette more tart or sweet if you prefer. 

In a large serving bowl, combine the arugula and watermelon. Add the vinaigrette and toss to combine. Check the seasoning. Sprinkle the salad with the feta and almonds.