Watermelon & Arugula Salad

• 13 cups Extra Virgin Olive Oil
• 1/4 cups Freshly Squeezed Lemon Juice
• 1/2 teaspoons Salt, Plus More To Taste
• 1/2 teaspoons Freshly Ground Black Pepper, Plus More To Taste
• 1/2 pounds Baby Arugula
• 2 pounds Seedless Watermelon, Cut Into 3/4-in. Cubes

1. 1.
2. In a small bowl or jar, whisk or shake together oil, lemon juice, salt and pepper.
3. Taste and adjust seasoning.
4. 2.
5. In a large bowl, toss arugula with just enough dressing (I used about half).
6. Divide greens among six plates and add watermelon pieces.
7. Shave Parmesan into large shards and place over salad.
8. Sprinkle with desired amount of salt and pepper and serve.
9. Recipe adapted from Ina Garten, Barefoot Contessa: How Easy Is That?

olive oil, freshly squeezed lemon juice, salt, freshly ground black pepper, arugula, watermelon

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/watermelon-arugula-salad/ (may not work)