Romaine Salad with Edamame and Creamy Horned Melon Dressing
6 servings (serving size: about 1 1/2 cups)
1 horned melon, halved lengthwise
1/3 cup nonfat buttermilk
1/4 cup reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup frozen shelled edamame (green soybeans)
1 cup thinly sliced Braeburn apple (about 1/2 apple)
1/2 cup thinly sliced red onion
7 cups torn romaine lettuce (about 14 ounces)
How to Make It
To prepare dressing, squeeze horned melon into a fine mesh strainer over a bowl; press with the back of a spoon to extract juice. Discard seeds. Add buttermilk and next 4 ingredients (through pepper) to bowl; stir with a whisk. Cover and chill.
Cook edamame according to package directions, omitting salt. Drain. Rinse with cold water; drain well.
Combine edamame, apple, onion, and lettuce in a large bowl; pour dressing over and toss gently to combine. Serve immediately.
I have made this salad several times,and my family really likes it. The texture of the edemame mixed in with the salad is great, the dressing is really tasty. I add a little garlic powder to the dressing. I've never been able to find horned melon, so I grate about 1/4 of a cucumber instead, and it comes out great. Very tasty.
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