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.
Romaine Salad with Edamame and Creamy Horned Melon Dressing
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.
Yield: 6 servings (serving size: about 1 1/2 cups)
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Amount per serving
- Calories: 83
- Calories from fat: 27%
- Fat: 2.5g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 1.4g
- Protein: 4.2g
- Carbohydrate: 11.4g
- Fiber: 3.3g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 214mg
- Calcium: 61mg
- 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.
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Romaine Salad with Edamame and Creamy Horned Melon Dressing Recipe at a Glance
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