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Thursday, March 18, 2010
Arugula, tomato and watermelon salad
As odd as it may seem, I made this summer salad in March. Of course, it will be better when the ingredients are locally grown and farm fresh, but I was able to find good tomatoes (try Whole Foods), watermelon chunks and nice arugula (also Whole Foods or Trader Joe's).
Here's how you put it together for two people -- and double it if you want.
Recipe: Arugula, Tomato and Watermelon Salad Ingredients: Two small or one medium tomatoes, diced, lightly salted (optional on the salt) 1 cup watermelon, cut into bite-size pieces 4 cups arugula (may substitute spinach or another lettuce) 3 T balsamic vinegar 1 T lemon juice 1/4 cup extra-virgin olive oil Freshly ground black pepper, to taste 2-3 T goat cheese or blue cheese crumbles 2 T chopped pecans
Instructions: Toss the tomatoes and watermelon lightly with the greens. In a small bowl, whisk together the vinegar, lemon juice, olive oil and pepper. Toss lightly with the salad. Top with cheese and pecans, and serve.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.