Melon Cucumber Medley
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.
Total TimePrep: 15 min. + chilling
- 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.
Nutrition Facts3/4 cup: 119 calories, 9g fat (1g saturated fat), 0 cholesterol, 100mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.
Originally published as Melon Cucumber Medley in Quick Cooking September/October 1999
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