Arugula, Watermelon, and Feta Salad with Toasted Almonds and Honey-Lime Dressing

The recipe’s practically in the title, but here it is:

Fill your salad bowl with rugala, watermelon in small cubes, crumbled feta cheese, and toasted sliced almonds (I do them in the toaster oven on 250 for 3 minutes).

For the dressing, juice half a lime for two people, or a whole lime for four, add approx. one teaspoon honey for two people, two teaspoons for four, a dash of salt and pepper, and whisk in just enough canola or vegetable oil to make an emulsion (less than the volume of lime juice).