Melon, Cucumber & Tomato Salad

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. Submitted By [email protected] (CATHY HARNED) On 08 JAN 96 081021 -0800