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Melon, Cucumber and Tomato Salad

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Manganese, Potassium, Iron, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Salad oil

  2. 1/4 cup 59ml Lemon or lime juice

  3. 2 teaspoons 10ml Sugar

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/4 teaspoon 1 1/3ml Pepper

  6. 1 tablespoon 15ml Finely chopped parsley

  7. 1 tablespoon 15ml Finely chopped fresh mint

  8. 1 tablespoon 15ml Casaba or honeydew melon (small)

  9. 1 tablespoon 15ml English cucumber - peeled if desired (small)

  10. Thinly sliced 4 Firm-ripe tomatoes - peeled, cubed (abt (large)

  11. 2 lb)

Instructions Jump to Ingredients ↑

  1. Combine oil, lemon juice, sugar, salt, pepper, parsley and mint. Mix until well blended. If made ahead, cover and refrigerate until next day.

  2. About 1 hour before serving, cut melon in half; scoop out seeds. Cut melon into thin wedges and remove rind.

  3. 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.

  4. From "Sunset Fresh Ways with Salads" by the editors of Sunset Books and Sunset Magazine.

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