Iowa Girl Eats · by Kristin Porter★ 5.0 (2)
Watermelon Feta Salad
NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 21%
CARBS 23G30% OF CAL
2G FIBER0G ADDED16G INTRINSIC5G OTHER16G TOTAL SUGAR
FAT 20G57% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peppery arugula and sweet watermelon topped with tangy feta and pistachios, drizzled with a reduced balsamic glaze. A striking, refreshing salad that balances sweet, salty, and tart flavors.
sidemediterraneansalad🥄 saucepangluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 9-10 oz arugula (or other mixed green)
- 2 cups 1″ watermelon cubes
- 6 oz block feta (cubed)
- 1/4 cup shelled pistachios (chopped)
- 14-16 fresh basil leaves (julienned)
- 1 cup balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic (minced)
- salt and pepper
At a glance
PER SERVING · TIME 20M
CAL 15%·PRO 21%
CARBS 23G30% OF CAL
2G FIBER0G ADDED16G INTRINSIC5G OTHER16G TOTAL SUGAR
FAT 20G57% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 760mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 512mg
- Calcium
- 353mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 760MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.