[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]WATERMELON ARUGULA SALAD[/title][fusion_text]Week of July 14th-18th 2014
1/2 lb baby arugula leaves (or use your favorite salad greens)
2 lbs seedless watermelon cut into small cubes
1/3 C olive oil
1/4 C lemon juice (I prefer 1/4 C vinegar with 1 t sugar)
1 t kosher salt
1/2 t fresh ground pepper
1/2 lb parmesan cheese, shaved
Combine salad greens and watermelon. Combine olive oil, lemon juice, salt and pepper.
Toss all lightly. Top with shaved parmesan. Serve well chilled.
[/fusion_text][/fullwidth]