Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Joy E. Zacharia, RD
Recipe by Cooking Light January 2008

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

83 calories; calories from fat 27%; fat 2.5g; saturated fat 0.4g; mono fat 0.5g; poly fat 1.4g; protein 4.2g; carbohydrates 11.4g; fiber 3.3g; cholesterol 0mg; iron 1.4mg; sodium 214mg; calcium 61mg.
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