Arugula and Watermelon Salad in a Jar
Arugula and watermelon salad in a jar is the perfect picnic food! Layering the salad means it will be fresher when you eat it and makes it perfectly portable.
Servings: 4
Calories: 269kcal
Ingredients
Vinaigrette (enough for 4 salads)
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 4 teaspoons sugar
Salad (per salad)
- 1 cup seedless watermelon (cut into ½ inch cubes)
- 1 tablespoon feta cheese (crumbled)
- 1 tablespoon almonds (sliced)
- 1 teaspoon mint (torn)
- 1 cup arugula (or as much as will fit)
Instructions
- Shake together all vinaigrette ingredients.
- Divide dressing up: 2 tablespoon in the bottom of each mason jar.
- Add the salad ingredients to 1-pint mason jars in the following order: watermelon, feta, almonds, mind, arugula.
- To serve: shake all ingredients out into a bowl and enjoy immediately.
Notes
Storage
This salad kept for 24 hours in the fridge, although it was best enjoyed the day it was prepared.
Recipe tips
- if you plan to eat out of the jar, use a 1 quart jar, and shake it all up just before serving
- to make this a meal, add some cooked chicken or ½ cup of chickpeas to the salad
- the almonds will not stay crunchy in this salad, so if you’d like that crunch, keep them separate until just before serving
Nutrition
Serving: 1jar | Calories: 269kcal | Carbohydrates: 19g | Protein: 22g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 107mg | Fiber: 2g | Sugar: 16g