A light lemony dressing complements a beautiful mixture of melons and sliced cucumbers from Edie DeSpain of Logan, Utah. "This delightful summer salad is especially good served at a brunch or luncheon," she adds.
- 1/2 cup canola oil
- 1/4 cup lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Dash pepper
- 6 cups melon balls or cubes (cantaloupe, honeydew and/or watermelon)
- 3 medium cucumbers, thinly sliced
- Lettuce leaves, optional
- In a jar with a tight-fitting lid, combine the oil, lemon juice, sugar, salt and pepper; shake until sugar is dissolved.
- In a bowl, combine melon and cucumbers; drizzle with dressing. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 12 servings.
Originally published as Melon Cucumber Medley in Quick Cooking September/October 1999, p10
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Reviewed Jan. 3, 2012
"Although this looks like it wouldn't taste like much, it was so fresh! I only used watermelon balls, and we could it eat the day after."