Lately, I’ve become quite the fan of arugula.  I love the spicy bite that it carries, along with its nutritional benefits as well.  Arugula contains eight times the calcium, fives times vitamin A, C and K, and four times the amount of iron as an equivalent amount of iceberg lettuce.  Furthermore, it contains beta carotene and plays a role in preventing cancer through its cruciferous properties.

There are various ways to consume arugula, but I enjoy it as an alternative to your average lettuce in salads.  Therefore, I whipped up this beauty late last night.  For some reason, I tend to eat late due to my hectic schedule.  When I do eat late, however, I prefer lighter options for my meals.  Needless to say, this salad is by far the most delicious salad I have consumed.  Try it out and let me know what you think!

Side note: I don’t really like to measure items out, but rather prepare proper proportions.

What you need:
1 square slice of watermelon
English cucumber
Bell pepper (I chose to use yellow)
Red onion
Cherry tomatoes
Cooked shrimp marinated in garlic, lemon juice and olive oil
Fat free feta cheese crumbles
Slivered almonds
Extra virgin olive oil
Dijon mustard
Lemon juice
Pepper to taste

1) To begin, gather all of your ingredients that you will be using to build this wondrous salad.

1) Also, gather your ingredients to mix up your vinaigrette.  I like to make my own because I know exactly what I’m putting in it.

2) Mix together about 1 Tablespoon of dijon mustard, 1/4 cup of extra virgin olive oil, the juice of half of a lemon, and pepper to taste.

3) Now, it’s time for the fun part: Building your salad.  Place a square block of watermelon on a plate.

4) Add a layer of arugula on top of the watermelon.

5) Place thinly sliced English cucumbers on top of the arugula.  I prefer to use English cucumbers because they have the seeds removed.
6) Add your julienne chopped yellow bell peppers (or any bell pepper that you prefer).

7) Cut up some red onion and place it on top of your pile of goodness.  Place 5-6 cherry tomatoes around the square piece of watermelon.

8) Sprinkle the salad with a small palm full of fat-free feta cheese and some slivered almonds.  Add the marinated shrimp on top of it, and dinner is served!