Search recipe:
- Cucumber Melon Salad
-
- 1/2 Cup Vegetable Oil
- 4 Tbsp. Lemon Juice
- 3 Tsp. Sugar
- 1 Tsp. Salt
- Fresh Ground Pepper
- 2 Medium Cucumbers
- 4 Cups Melons (Cantaloupe, Watermelon or Honeydew)
- Salad Greens
- Directions
- Combine oil, lemon juice, salt, and pepper in a jar and shake. In a bowl, add thinly sliced cucumbers and bite-sized pieces of melon. Pour dressing over and toss salad. Cover and refrigerate. To serve: Put 2 pieces of lettuce on salad plate and spoon cucumber mixture on with slotted spoon. Makes 8 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Spaghetti Squash with Tomatoes
Pierce squash several times with long-tined fork; place on paper towel in microwave. Microwave (high) turning over once until shell ""gives"" slightly when pressed (10 - 14 minutes). Let stand 5 minutes. Meanwhile, combine oil, green onions and garlic in 1 1/2 quart microwavable dish. Microwave (high) 1 minute; stir in tomatoes, salt and pepper. Microwave, (High) until tomatoes are just heated through (4 to 5 minutes) stirring once. Cut squash in half lengthwise; scoop out seeds. ""Rake"" through squash with a fork, forming spaghetti-like strands. In large bowl, toss together squash, margarine, 1/4 cup of the Parmesan cheese and 2 tablespoons Italian parsley. Arrange squash on a serving platter; spoon hot tomato mixture on top. Sprinkle with remaining 1/4 cup Parmesan cheese.
