Long summer days often lead us to look for lighter fare at mealtime. You’ll stay cool as a cucumber with this refreshing summer salad recipe from Mission Inn executive chef Billy Connolly.
Melon-Cucumber Salad Recipe
- ¼ cup vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- ½ teaspoon salt
- Dash of pepper
- 1 medium cucumber, thinly sliced
- 2 cups ¾-inch pieces of melon (honeydew, cantaloupe, and/or watermelon)
- Salad greens
Mix oil, lemon juice, sugar, salt, and pepper in medium bowl. Toss with cucumber and melon. Cover and refrigerate. To serve, remove to salad greens with slotted spoon. Cut-up pears, fresh or canned, can be substituted for melon.
Or let us prepare your meal! Our July fresh seasonal features are watermelon, cucumber, and feta salad; roasted tenderloin of beef and mushroom skewers; and homemade peach ice cream at La Margarita, and portabella mushroom burger; loaded Cajun potato tots; and strawberry ice cream at Nickers Restaurant.