3 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger
1/4 cup vegetable oil
2 large bunches watercress (about 10 ounces total), tough ends trimmed, sprigs torn in half
2 1/2 cups 1/2 inch pieces watermelon
2 1/2 cups 1/2 inch pieces cantaloupe
1/3 cup sliced almonds, toasted

Directions:
Whisk lime juice, sugar and ginger in large bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper. Add watercress, watermelon and cantaloupe to dressing and toss to coat. Transfer salad to plates. Sprinkle with sliced almonds.

Serves 4

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