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Cucumber-Honeydew Salad with Feta

Rinsing the chopped onion tames its sharp, raw taste in this refreshing salad. Serve as is or over a bed of watercress or arugula.

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  • Makes: 10 servings
  • Serving Size: 3/4 cup serving
  • Yields: 8 cups
  • Prep: 20 mins
  • Chill: 8 hrs Up to (optional)

Cucumber-Honeydew Salad with Feta

Ingredients

Directions

  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)

    Per serving:
  • 118 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 10 mg chol.,
  • 202 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 9 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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