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Arugula, Watermelon, Feta and Shrimp Salad

The Washington Post, August 18, 2004
  • Course: Main Course, Salad
  • Features: Fast

Summary:

The problem with most summer salads is that they lack substance.

This quick mix of refreshing chilled ingredients offers an intriguing contrast of textures along with some staying power thanks to the cheese and seafood. Serve with country bread.

4 servings

Ingredients:

  • 1 bunch arugula, washed and dried
  • 3 to 4 thick slices watermelon
  • 4 to 6 ounces feta cheese
  • Olive oil, to taste
  • 1 to 2 teaspoon sherry vinegar
  • 1 to 1 1/2 pound peeled, cooked shrimp, preferably chilled
  • Salt
  • Freshly ground black pepper

Directions:

Wash and dry the arugula. Tear it into large pieces and divide among 4 plates.

Seed the watermelon, if necessary, and cut it into bite-size chunks. Divide the watermelon among the plates of arugula.

Crumble the feta into large chunks over the watermelon.

Drizzle olive oil and a few drops of vinegar over each plate and top with shrimp. Season generously with salt and pepper to taste.

Tested by Renee Schettler for The Washington Post.
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Nutrition Facts
Information per serving
Calories: 285
% Daily Values*
Total Fat: 9g 14
Saturated Fat: 5g 25
Cholesterol: 246mg 82
Sodium: 650mg27
Total Carbohydrates: 23g 8
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 30g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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