Baby Spinach and Watermelon Salad with Feta and Pistachios Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			OREGANO VINAIGRETTE: 1/3 cup olive oil 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon dried oregano Kosher salt and freshly cracked black pepper SALAD: 1 cup crumbled feta 1/2 cup toasted pistachios, roughly chopped 8 cups baby spinach 2 cups cubed watermelon
			OREGANO VINAIGRETTE: In a medium bowl, whisk together the olive oil, vinegar, Dijon, honey, dried oregano and some salt and pepper to combine. SALAD: Set aside 2 tablespoons each of the feta and pistachios for serving, then add the remaining feta and pistachios to a large bowl. Add the spinach and watermelon, drizzle over the dressing and toss to coat. Transfer to a serving bowl and garnish with the reserved feta and pistachios. NOTE - Salad Options: --- Spinach, Cantaloupe, Goat Cheese and Hazelnuts --- Spinach, Honey Dew, Parmesan and Walnuts