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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Peppery watercress, a member of the mustard family, adds a spicy bite to this salad. When measuring greens such as watercress, pack them loosely. Make-Ahead Tip: Cover & chill cut melon up to 2 days. Prepare dressing as directed; cover and chill up to 24 hours. Ingredients:
1/2 small honeydew melon, seeded, peeled and cut into very thin bite-size pieces (2 c.) |
1/2 small cantaloupe, seeded, peeled and cut into very thin bite-size pieces (2 c.) |
8 -10 red radishes, very thinly sliced (3/4 to 1 c.) |
1/4 cup fresh watercress leaf |
1 tablespoon honey |
1/2 cup sour cream |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
watercress leaf (optional) |
Directions:
1. In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor combine the 1/4 cup watercress and honey. Cover and process until almost smooth. Or finely chop watercress and stir in honey.
2. In a small bowl stir together watercress mixture, sour cream, salt and pepper until well combined. Chill until ready to serve.
3. To serve, toss melon salad with dressing. Garnish with watercress leaves, if desired.
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