2009 WATERMELON CUCUMBER SALAD

Ingredients

2 T. Vinegar

2 T. Baker’s Sugar

2 T. Iced Spring Water

¼ t. Minced Garlic

1/8 t. Salt

1/8 t. Course Restaurant  Ground Pepper

2 Med. Cucumbers

4 c. Watermelon (Sugar Baby variety)

¼ c. Honey Roasted Sunflower Seeds

Mint leaves.

Cucumber dressing:

2 T. Vinegar

2 T. Sugar

2 T. Ice Water

¼ t. minced garlic

1/8 t. salt

1/8 t. coarse ground pepper

Mix and hold in refrigerator.

2 Med. Cucumber sliced in paper thin ribbons.

Rinse. Drain.

Pat dry on paper towels.

Rest in Refrigerator. For 30minutes.

Mix Cucumbers and dressing. Cover.

Refrigerate overnight.

4 c. Watermelon. Remove rind. Thin sliced and chunked.

To serve:

In a chilled, shallow serving bowl / platter,

With a slotted spoon arrange cucumbers.

(Save dressing)

Around edge. In the center arrange watermelon pieces.

(Save watermelon juice)

Combine dressing and watermelon juice.

Gently pour over watermelon.

Sprinkle ¼ c. honey roasted sunflower seeds over top, just before serving.

Garnish with fresh mint leaves.