- 2 cups arugula
- 1 cup blueberries
- 4 cups seedless watermelon cut in 1" cubes (approximately half a medium melon)
- 16 oz feta cheese cut in 1" cubes
Cube the watermelon and feta cheese. You can store these in separate containers until ready to plate.
On a large rectangular platter, spread the arugula out evenly. Starting with the center line, spread the watermelon in a thin line. Spread the feta in a line below the watermelon, then follow with another line of watermelon below the feta.
Place the blueberries in a square on the left, about 1/3 of the way into the platter. Then add another line of feta cheese above the center line of watermelon and the final line of watermelon above that.
- The salad will keep in a cool place for up to 3 hours.
- If there are leftovers, be sure to store each component separately.
Calories: 123kcal | Carbohydrates: 7g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 423mg | Potassium: 102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 534IU | Vitamin C: 6mg | Calcium: 195mg | Iron: 1mg