Melon, cucumber and tomato salad
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Salad oil |
| ¼ | cup | Lemon or lime juice |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Finely chopped parsley |
| 1 | tablespoon | Finely chopped fresh mint |
| 1 | small | Casaba or honeydew melon |
| 1 | small | English cucumber peeled if desired thinly sliced |
| 4 | larges | Firm-ripe tomatoes; peeled cubed (abt. 2 lb) |
Directions
Combine oil, lemon juice, sugar, salt, pepper, parsley and mint. Mix until well blended. If made ahead, cover and refrigerate until next day.
About 1 hour before serving, cut melon in half; scoop out seeds. Cut melon into thin wedges and remove rind.
In a salad bowl, combine melon, cucumber and tomatoes. Stir dressing again; pour over salad and mix gently until well coated. Cover and let stand at room temperature for about 45 minutes, stirring once or twice.
Yield: 6 to 8 servings.
Nutritional analysis (per serving): 190 calories; 2 g protein; 18 g carbohydrates; 14 g total fat; 0 mg cholesterol; and 159 mg sodium.
From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 75.
ISBN 0-376-02608-1. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini