To make the vinaigrette, combine the vinegar, oil, orange juice and honey. Stir together and set aside.
Lay out fresh, clean arugula in the center of a plate.
Cut the watermelon into chunks and arrange on one side of the arugula.
Peel and slice the orange, laying the slices on the other side of the arugula.
Cut the mint and basil into thin pieces and spread over the entire salad.
Sprinkle feta cheese over the arugula.
Serve with the orange-balsamic vinaigrette.
Notes
If you can’t use up all your herbs while cooking and baking, you can always freeze some, dry some or give them away to friends.
Perhaps you don’t have an herb garden. No worries; your local farmers’ market or natural grocery store should carry some fresh twigs of herbs.
Nutrition Info:
300 Calories, 5 g Protein, 17 mg Cholesterol, 32 g Carbohydrates, 27 g Total sugars (9 g Added sugars), 3 g Fiber, 18 g Total fat (4 g sat), 230 mg Sodium, ★★★★★ Vitamin C, ★★★ Vitamin K, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin E, Calcium, Folate, Iron, Phosphorus
Contributor
Organic Connections
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