Watermelon, Spinach and Arugula Salad with Pistachios

Watermelon, Spinach and Arugula Salad with Pistachios

It’s hotter than blue blazes here in N.E. Ohio today! At one point in the day my husband said the thermometer he was looking at read 94 degrees! Whew!

So, in my July ’13 edition of Prevention Magazine, “Love Your Whole Life,” I found this ditty. – The perfect salad for a hot day like today. It’s the perfect combination of sweet and just a tad bit salt-y from the pistachios. A party for your taste buds, I say. It’s pure salad-perfection without being too heavy and weighing you down.

This is my new, all-time favorite salad now. Seriously. It was so over the top good, my husband remarked that it tasted like an expensive salad we’d pay lots of money for out at a restaurant. I hope you like it as much as we did. Enjoy and stay cool!

Ingredients: 

1/2 lb.- seeded watermelon (I bought spears and cut those in chunks)

2 large handfuls (or 3 ounces) – Spinach/Arugula Salad Mix

1 Tbsp.- Fresh Basil, sliced into strips

1 Tbsp.- Fresh Sweet Mint, chopped (optional)

1/2 cup – pistachios (plus a few more on top at the end)

Directions:

Give your spinach/arugula mix a rough cut for a chopped salad (I like all my salads chopped.)

Cut your watermelon into chunks (I left mine larger for a more rustic look)

Put that together in a bowl

Add pistachios

Whisk together:

1 and 1/2 Tbsp.- pure maple syrup

3 tsp. sherry (or white wine vinegar) – I used Sherry

Chopped basil and sweet mint

Pour this over the salad mixture and toss well

Add extra pistachios on top once plated if you’d like. (I liked…)

Makes two large or 4 small salads

Make with a Watermelon Cooler

Close up Watermelon Salad