Romaine Salad with Edamame and Creamy Horned Melon Dressing

Romaine Salad with Edamame and Creamy Horned Melon Dressing Recipe
Randy Mayor
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.


6 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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


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)


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.


Joy E. Zacharia, RD,

January 2008
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