Melon & Cucumber Salad
Description
I have a habit of adding cheese to every salad I make. Often I add nuts, too, and maybe dried fruit if I’ve got some on hand. In other words, I tend to turn salads into mini-meals themselves, even when, as I often am, just serving them on the side.
Ingreadient :
- ½ cup of extra virgin olive oil
- ½ cup of best white wine vinegar (I use rice vinegar or white balsamic)
- ½ teaspoon of dijon style mustard
- 3 tablespoons of finely minced fresh mint
- 1 tablespoon of finely minced parsley
- big pinch of sugar
- big pinch of salt
- 2–3 cups mixed honeydew, cantaloupe, and watermelon, peeled, seeded, and diced
- 2 cups mixed greens
- 1 English cucumber, diced
Direction :
- In a jar with a tight fitting lid, combine the dressing ingredients. Shake like crazy. Let stand a room temp for 40 minutes to meld the flavors.
- Meanwhile, combine the melon, greens, and cucumber in a large bowl.
- Shake the dressing vigorously before pouring just enough to moisten the chunks of melon, greens, and cucumbers.
- Serve.
