Recipe: Mojito Salad
From The New York Times Country Weekend Cookbook, St. Martin's Press

For the salad

1/2 cup red onion, halved and thinly sliced crosswise
Juice of 1 lime
1 medium jicama, peeled and cut into matchsticks
1 seedless hothouse cucumber, sliced 1/4-inch thick crosswise
1/2 seedless watermelon, cut into 1-inch cubes
1/3 cup packed fresh mint leaves, thinly sliced

For the dressing

1/2 cup vegetable oil
1/3 cup honey
1/2 cup fresh lime juice (about 2-1/2 limes)
1-1/2 teaspoons sea salt
3 teaspoons light rum, optional

1. To make the salad: marinate the onion in the juice of 1 lime for at least 2 hours or overnight. Combine all salad ingredients in a large bowl.

2. To make the dressing: Whisk together the dressing ingredients and pour over the salad. Toss. Serve or transport to a picnic.