2 pounds of watermelon, cut into ½ inch by ½ inch cubes
6 ounces of arugula
2 tablespoons of mint leaves, separated
5 medium red radishes cut into matchsticks
3 tablespoons of sunflower or pumpkin seeds
4 ounces of feta, diced into ¼ inch pieces
To assemble: Begin to layer the salad ingredients, starting with arugula. Once the arugula has been arranged on desired platter, layer the watermelon cubes on top, followed by feta, sunflower (or pumpkin) seeds, mint leaves and finally the radish matchsticks.
1 Tablespoon of honey
¼ cup low sodium soy sauce
2 tablespoons of brown sugar
1 teaspoon rice wine vinaigrette
1 teaspoon chili garlic sauce
¼ teaspoon chopped garlic
2 tablespoons of lime juice
Combine all ingredients and mix well. Add desired amount of dressing to salad.
By Chef Therese Harding, The Classic Catering People