Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Watermelon, Arugula, and Toasted Almond Salad Recipe
    Lost? Site Map

    Watermelon, Arugula, and Toasted Almond Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    BurtonFanatic's Note:

    Watermelon, Arugula, and Toasted Almond Salad From Homegrown Pure and Simple: Great Healthy Food from Garden to Table

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      To peel the watermelon, slice off both ends to reveal the flesh. Stand the watermelon upright on the cutting board. Using a large knife, slice the rind from the flesh, working from the top to the bottom in one long slice if possible. Repeat, using the white of the rind as a guide for the knife, until the melon is completely peeled. Cut the flesh into 2-inch-thick slices and set aside the rounded end cuts. Trim the slices into shapes that will fit on the serving platter you plan to use. Reserve the heart (center) of the melon. Season each slice with salt and, using 1/4 cup of the olive oil, brush one side of each slice.
    2. 2
      Heat a large skillet or griddle over medium heat. When hot, working in batches, place the watermelon slices, oiled side down, on the hot skillet and leave for about 45 seconds, or until heated. With a large spatula or tongs, remove the slices, heated side up, to a chilled plate.
    3. 3
      Put the reserved heart of the melon and the rounded end pieces in a sieve over a bowl and smash your hands on a stiff whisk, forcing the juice into the bowl. Measure 1 cup of the juice (drink the rest or freeze it into ice cubes).
    4. 4
      In a saucepan, combine the vinegar and watermelon juice. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, uncovered, for about 15 minutes, or until reduced to about 1/4 cup.
    5. 5
      Pour the reduced juice into a serving bowl and whisk in the remaining 1/4 cup oil. Season to taste with salt and pepper. Add the arugula, almonds, scallions, and radishes and toss well. Gently mound the arugula salad over the melon slices and serve.

    Ratings & Reviews:


    Nutritional Facts for Watermelon, Arugula, and Toasted Almond Salad

    Serving Size: 1 (526 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 395.2
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 3.2 g
    Cholesterol 0.0 mg
    Sodium 17.4 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 3.9 g
    Sugars 29.5 g
    Protein 6.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes