Now’s the perfect time to toss together my melon salad. You’d never expect it, but spinach is awesome in this recipe. You will eat it and keep cool on even the hottest days.
—MARJORIE AU HONOLULU, HI
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime peel
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
SALAD
4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped
In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.