| 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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