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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. In a jar with a tight-fitting lid, combine the oil, lemon juice, sugar, salt and pepper; shake until sugar is dissolved.
2. 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.
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