Arugula and watermelon salad

Name: Arugula and watermelon salad
Total time: 900 s
Yield: 3 people
Cuisine: American
Ingredients: 3 hand fulls of arugula; 30 small scoops of water melon; 2 corn cobs; 1 TBSP butter; 2 dried apricots; 1 hand full of pecan nuts; 20 g goat cheese; 2 TBSP olive oil; To taste Salt; To taste Pepper

Naomi’s memo👩🏻‍🍳 @na0mi_memo

CA, USA

This salad actually makes you full at the end. Please enjoy with freshly made broccoli soup.

Naomi’s memo👩🏻‍🍳 @na0mi_memo

CA, USA

This salad actually makes you full at the end. Please enjoy with freshly made broccoli soup.

Saved

Ingredients

15 minutes

3 people

3hand fulls of arugula
30small scoops of water melon
2corn cobs
1 TBSPbutter
2dried apricots
1hand full of pecan nuts
20 ggoat cheese
2 TBSPolive oil
To tasteSalt
To tastePepper

Saved

Steps

15 minutes

1

In a medium pan, high heat, melt butter and sauté corn until it’s golden brown. Salt and pepper for flavor. Turn off the heat and let it cool.
2

In a small pan, low heat, toast pecan nuts. 5 minutes and let them cool.
3

Scoop watermelon into a round shape with a scooper. Save any juice from watermelon while you cutting. Needing about 2 TBSP for dressing.
4

Slice dried apricots
5

Wash and spin the arugula with salad spinner (if you have one). It’s important that arugula is not wet.
6

Add watermelon and apricots
7

Add goat cheese and pecan nuts and corn.
8

Making a dressing. In a small bowl, add 2 TBSP saved watermelon juice, olive oil and salt and pepper. Mix them well.