In this salad, the salty tang of creamy feta cheese contrasts with pieces of sweet watermelon and juicy golden nectarines. A mix of arugula, endive and leaf lettuce adds a slightly peppery taste, while the toasted pumpkin seeds give it a nice crunch.
First, make the dressing. Place the oil, lemon juice, salt and pepper into a 2-cup (500-ml) jar or container with a tight-fitting lid. Cover and shake until well blended.
Using a serrated knife, cut the watermelon into bite-sized chunks, discarding the rind and all of the seeds. Toss into a large salad bowl.
Cut the nectarines in half (do not peel) and pit them. Place the nectarines on a cutting board, cut side down, and cut lengthwise into thin slices; toss with the watermelon chunks. Tear the salad greens into bite-sized pieces and add to the fruit. Toss to mix.
Crumble the feta cheese over the salad. Sprinkle the seeds over the top and drizzle with the lemon dressing; serve.
Tip: To serve the salad later, prepare the salad through Step 2, cover with plastic wrap, and refrigerate. Proceed with Steps 3 and 4 right before serving.
Each serving provides calories 198, calories from fat 135, fat 15 g, saturated fat 5 g, cholesterol 22 mg, carbohydrate 13 g, fibre 2 g, sugars 9 g, protein 6 g Choices per serving: Carbohydrate 1/2, Meat & Alternatives 1, Fat 2 1/2