Watermelon Feta Flag Salad
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon grated lemon peel
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1/4 cup finely chopped red onion
Salad:
6 cups fresh arugula (about 5 ounces)
1-1/2 cups fresh blueberries
5 cups cubed seedless watermelon
1 package (8 ounces) feta cheese, cut into 1/2-in. cubes
For vinaigrette, in a small bowl, whisk the first six ingredients; gradually whisk in oil until blended. Stir in onion. In a large bowl, lightly toss arugula with 1/4 cup vinaigrette. Arrange evenly in a large rectangular serving dish.
For stars, place blueberries over arugula at the top left corner. For stripes, arrange watermelon and cheese in alternating rows. Drizzle with remaining vinaigrette. Serve immediately. Makes 12 servings (3/4 cup each).
.
.