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Cucumber Honeydew Salad with Feta

Makes: 10 servings
Serving size: 3/4cup serving Yield: 8 cups
Prep 20 mins Chill 8 hrs  Up to (optional)
Cucumber-Honeydew Salad with Feta
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)
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)
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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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