Categories: Fruits, Harned 1994, Herb/spice, Salads, Vegetables 
      Yield: 1 batch 
  
    1/2 c  Salad oil 
    1/4 c  Lemon or lime juice 
      2 ts Sugar 
    1/2 ts Salt 
    1/4 ts Pepper 
      1 tb Finely chopped parsley 
      1 tb Finely chopped fresh mint 
      1 sm Casaba or honeydew melon 
      1 sm English cucumber 
           -- peeled if desired 
           -- thinly sliced 
      4 lg Firm-ripe tomatoes; peeled 
           -- cubed (abt. 2 lb) 
  
  Combine 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.