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CATEGORY CUISINE TAG YIELD
Fruits, Vegetables English Fruits, Harned 1994, Herb/spice, Salads, Vegetables 1 Batch

INGREDIENTS

1/2 c Salad oil
1/4 c Lemon or lime juice
2 ts Sugar
1/2 ts Salt
1/4 ts Pepper
1 tb Finely chopped parsley
1 tb Finely chopped fresh mint
1 sm Casaba or honeydew melon
1 sm English cucumber peeled if desired thinly sliced
4 lg Firm-ripe tomatoes; peeled cubed (abt. 2 lb)

INSTRUCTIONS

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

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