1/2 cup salad oil
1/4 cup lemon or lime juice
2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1 tbsp finely chopped parsley
1 tbsp finely chopped fresh mint
1 small casaba or honeydew melon
1 small english cucumber - peeled if desire, d - thinly sliced
4 large firm-ripe tomatoes, peeled - cubed (abt. 2 lb
Directions
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.
Servings: 1 batch
Melon~ Cucumber & Tomato Salad Recipe brought to you by Recipe Ideas
Categories: Cucumber; Fruit; Salad; Tomato; Vegetable
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, certainly as far as early Egypt, and possibly even further than that. However, in the main part, these old records were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to experts is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times made use of many different herbs, including some familiar names like basil, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as parsley and basil. These new herbs and spices caused an explosion in manuscripts on cookery, some of which are kept safe in academic collections. During the succeeding few hundred years, the rich families of Europe competed to lay on the most exotic meals, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking publications are highly popular mostly as a result of more people being able to read, people having more spare time and disposable income. Like it or not, the introduction of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Melon~ Cucumber & Tomato Salad recipe.
