Watermelon Wedge Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh watermelon wedges topped with peppery arugula in a light champagne vinaigrette, finished with crumbled feta and pistachios. Bright, refreshing, and elegant. Perfect for summer when you want something light yet satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon finely chopped shallot
- 1 small clove garlic (minced)
- 1 tablespoon Dijon mustard (I like country style)
- 2 tablespoons champagne vinegar
- 1/2 lemon (juiced)
- 1 heaping tablespoon honey
- 1/4 teaspoon kosher salt (or more to taste)
- freshly ground black pepper (plus more for serving)
- 1 seedless watermelon wedges (1 small watermelon will yield about 8 to 10 wedges)
- 5 ounces baby arugula
- 1/3 cup Feta cheese (crumbled)
- 1/2 cup roasted pistachios (chopped)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 224mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 80mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.