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6-8 servings
suggest servings
| 1/2 | cup | vegetable oil | |
| 1/4 | cup | lemon juice | or lime |
| 2 | teaspoons | sugar | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | tablespoon | parsley leaves | fresh, finely chopped |
| 1 | tablespoon | mint leaves | fresh, finely chopped |
| 1 | small | casaba | or honeydew melon |
| 1 | small | english cucumber | peeled if desired, thinly sliced |
| 4 | large | tomatoes | ripe, firm, peeled, cubed |
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.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 2.0g | 10% |
| Sugars 7.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 34% | Vitamin C | 53% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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