| 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 | t | Sugar |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | T | Finely chopped parsley |
| 1 | T | Finely chopped fresh mint |
| 1 | Casaba or honeydew melon | |
| 1 | English cucumber | |
| peeled if desired | ||
| thinly sliced | ||
| 4 | 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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