Arugula and Watermelon Salad with Balsamic Vinegar Glaze
This salad features diverse ingredients that combine together beautifully: sweet, crisp watermelon, peppery arugula, zesty red onion and a simple reduction of balsamic vinegar. Simmering or "reducing" balsamic vinegar thickens it and brings out its sweet, complex flavor.
3/4 cup balsamic vinegar
5 ounces baby arugula
8 cups (1-inch chunks or larger) seedless watermelon
1 small red onion, thinly sliced
1/4 cup lightly toasted pine nuts
or chopped walnuts
2 tablespoons chopped mint leaves
freshly ground black pepper, to taste
To make the balsamic glaze, place balsamic vinegar in a small sauce pan and simmer until reduced to 3 tablespoons, about 6 to 7 minutes.
Arrange arugula over large platter, Top with watermelon, red onion, pine nuts and mint leaves. Drizzle with balsamic glaze and sprinkle with black pepper.
Calories 226; Protein 5 g; Carbohydrates 40 g; Total Fat 6.5 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 31 mg; Fiber 2.9 g; Beta-Carotene 1428 ug; Vitamin C 34 mg; Calcium 111 mg; Iron 2.3 mg; Folate 47 ug; Magnesium 82 mg; Zinc 1.2 mg; Selenium 1.8 ug