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)
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note
Romaine Salad with Edamame and Creamy Horned Melon Dressing Recipe at a Glance
More Recipes for Salads