|
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.
|