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Cucumber-Honeydew Salad with Feta

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Rate this recipe 4.4/5 (9 Votes)

Ingredients

  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon poppy seed (optional)
  • 1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
  • 1 cucumber (12 oz.), unpeeled, and cubes (2 cups)
  • 1/3 cup finely chopped red onion, briefly rinsed
  • 3 tablespoons chopped fresh dill weed
  • 4 ounces feta cheese, crumbled (1 cup)

Details

Servings 10
Adapted from bhg.com

Preparation

Step 1


1. In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.

From the Test Kitchen•Cover; chill up to 8 hours. Let stand 20 minutes before serving.


Nutrition Facts (Cucumber-Honeydew Salad with Feta) Servings Per Recipe 10,
cal. (kcal) 118,
Fat, total (g) 8,
chol. (mg) 10,
sat. fat (g) 2,
carb. (g) 11,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 9,
pro. (g) 2,
vit. A (IU) 127,
vit. C (mg) 18,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 24,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 202,
Potassium (mg) 252,
calcium (mg) 67,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

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