Try this Melon, Cucumber and Tomato Salad recipe, or contribute your own.
Suggest a better descriptionCombine oil, lemon juice, sugar, salt, pepper, parsley and mint. Mix until well blended. If made ahead, cover and refrigerate until next day. About 1 hour before serving, cut melon in half; scoop out seeds. Cut melon into thin wedges and remove rind. In a salad bowl, combine melon, cucumber and tomatoes. Stir dressing again; pour over salad and mix gently until well coated. Cover and let stand at room temperature for about 45 minutes, stirring once or twice. Yield: 6 to 8 servings. Nutritional analysis (per serving): 190 calories; 2 g protein; 18 g carbohydrates; 14 g total fat; 0 mg cholesterol; and 159 mg sodium. From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 75. ISBN 0-376-02608-1. Electronic format by Cathy Harned.
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Serving Size: 1 Batch (660g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 500 | ||
Calories from Fat: 331 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 27.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.6mg | 0 % | |
Potassium 638.8mg | 17 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 44.7g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
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