| 9 | 15 | 258 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 1/4 cup | White wine vinegar (vinaigrette) |
| 1/4 cup | Olive Oil, Extra Virgin (vinaigrette) |
| 1 tsp | Dijon mustard (vinaigrette) |
| 4 tsp | Granulated sugar (vinaigrette) |
| 4 cup diced | Watermelon |
| 4 tbsp | Feta cheese, cow (crumbled) |
| 4 tbsp | Sliced almonds |
| 4 tsp | Mint, fresh (torn) |
| 2 cup | Arugula |
Prepare 4 large mason jars, making sure they are completely dry.
To make the vinaigrette, combine the white wine vinegar, olive oil, dijon mustard, and granulated sugar in a small bowl or measuring cup.
Divide dressing up: 2 tablespoon in the bottom of each mason jar.
Evenly add the salad ingredients to the mason jars in the following order: watermelon, feta, almonds, mint, arugula.
To serve: shake all ingredients out into a bowl and enjoy immediately.
| Fruit | 2.0 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.2 |
| Vegetables | 0.5 |
