CookingLight diet CookingLight diet
Caitlin Bensel
Yield
Serves 6 (serving size: about 1 1/2 cups)

There’s only one thing better than the juicy watermelon and peaches in this salad—the outstanding fig vinaigrette. Jammy and sweet with a subtle savory essence, fig preserves provide a flavor foil for tart vinegar and act as an excellent thickener for this dressing, which helps it cling to all the ingredients in this salad.

Peppery arugula adds the perfect spicy bite that stands up to the sweet summer fruit. Make a double batch of the vinaigrette and use it to marinate chicken or brush over salmon before grilling.

How to Make It

Gently mix together cubed watermelon, fresh peach wedges, and baby arugula (4 oz.) in a large bowl. Process fig preserves, fresh lemon juice, white balsamic vinegar, dry mustard, and kosher salt in a blender until smooth; add olive oil in a slow, steady stream, processing until blended. Gently toss watermelon mixture with dressing.

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