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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