I was given this recipe by my mother-in-law. It’s served by my family on everything from pancakes to vanilla ice cream. When first made, it is best served warm. It’s best to use blueberries that are fresh.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups arugula
- 3 cups sliced fresh strawberries
- 3 cups diced seedless watermelon
- ¾ cup thinly sliced fresh basil (Optional)
- ¼ red onion, very thinly sliced
- ⅓ cup extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 teaspoon agave nectar
- salt and ground black pepper to taste
- ½ cup crumbled feta cheese, or more to taste
Instructions
- Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
- Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.
- You can substitute honey for the agave nectar, if you prefer.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 266 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and this was really good. I’m not a big fan of feta so next time I’ll use parm instead.