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Romaine Salad with Edamame and Creamy Horned Melon Dressing

Randy Mayor
Yield 6 servings (serving size: about 1 1/2 cups)
The subtle cucumber-flavored horned melon lends flavor and creaminess to the simple dressing. Make the dressing a day ahead, and then assemble the salad just before mealtime.

Ingredients

  • Dressing:
  • 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
  • Remaining Ingredients:
  • 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)

Nutrition Information

  • calories 83
  • caloriesfromfat 27 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 0.5 g
  • polyfat 1.4 g
  • protein 4.2 g
  • carbohydrate 11.4 g
  • fiber 3.3 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 214 mg
  • calcium 61 mg

How to Make It

  1. 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.

  2. Cook edamame according to package directions, omitting salt. Drain. Rinse with cold water; drain well.

  3. Combine edamame, apple, onion, and lettuce in a large bowl; pour dressing over and toss gently to combine. Serve immediately.