Recipe: Melon Cucumber Salad

Recently I've been into "eating healthier", which means eating more fruits, vegetables, and grains. I figured I'd start off with a salad, and I have to say that this was a great choice. It was a nice little pick-me-up, since February is such a depressingly dreary month. Warning though: it is a summer salad, so the ingredients (specifically the melon) will be slightly more expensive.

Taste: It is wonderfully refreshing. When I first ate this, I thought that it needed a different dressing because I didn't soak the melon for all 8 hours, but I have to say- the longer the melon sits in the oil and dressing, the better it is. The next day, this salad was fantastic, and it definitely did not need a different dressing. So, lesson- soak it for all 8 hours...at least.

Grade: A

Cooking: Extremely easy. The only thing is getting the melon and it has to soak for a while.

Grade: A

I would definitely serve this during the summer at any time.

Here's the recipe:

Melon Cucumber Salad (from Summer Fresh Fruits and Vegetables, 1989)

1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
Dash of freshly ground pepper
3 cups 3/4-inch pieces melon (honeydew, watermelon, cantaloupe)
2 small cucumbers, thinly sliced
Assorted salad greens

Mix oil, lemon juice, sugar, salt, and pepper in tightly covered container; toss with melon and cucumbers. Cover and refrigerate up to 8 hours. Drain; toss with salad greens.