| 1/4 | cup vegetable oil |
| 2 | tablespoons lemon juice |
| 1/2 | teaspoon sugar |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon freshly ground pepper |
| 3 | cups 3/4-inch pieces melon, (honeydew, cantaloupe, watermelon) |
| Assorted salad greens |
| 2 | small cucumbers, thinly sliced |
| 1. | Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers. |
| 2. | Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens. |
|
| Fresh lemon juice brings the best flavor to this tangy dressing. You’ll need 1 or 2 lemons—depending on their size—to get the 2 tablespoons needed here. |
|
| You’ll save plenty of time buy purchasing precut melon from the produce section. |
Nutrition Information:
120 ( 80 ); 9 g ( 1 g); 0mg; 115 mg; 10 g ( 2 g); 1 g 36 %; 50 %; 2 %; 2 % 1/2 ; 2