Easy! Colorful! Nutritious! We are savoring the last remnants of summer's harvest by
preparing the salad last night for dinner. I used a Charentais cantaloupe and both standard and lemon cucumbers. Most of the veggies were either from our CSA box or the local farmer's market. Served over baby spinach and baby arugula leaves. Simple goodness! My kind of salad recipe that's for sure. Use good quality vinegar because it plays a major role in the recipe. Reviewed for Veg Tag/October. Served alongside Andi's Tomato Soup and Rye Buttermilk Bread. Thank you for posting!