Recipe: Zesty Watermelon Salad
½ C. Italian dressing
¼ C Sugar
1 Jalapeño pepper, finely chopped (optional)
6 C. Cubed watermelon (about 2 lbs.)
1 Lg. Seedless cucumber, halved lengthwise, then sliced (about 3 C.)*
¼ C. Torn cilantro or mint leaves
Combine Italian dressing, sugar, and jalapeño pepper in small bowl until sugar is dissolved; set aside. Combine remaining ingredients in large bowl. Season, if desired, with salt and ground black pepper. Just before serving, drain watermelon mixture, then toss with dressing.
*If using regular cucumber, remove seeds before slicing.
Recipe and photograph furnished by Unilever.