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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light JANUARY 2008

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


  • 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)


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.

Nutritional Information

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

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Romaine Salad with Edamame and Creamy Horned Melon Dressing recipe