Romaine Salad with Edamame and Creamy Horned Melon Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. Ingredients:
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) |
Directions:
1. 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.
2. Cook edamame according to package directions, omitting salt. Drain. Rinse with cold water; drain well.
3. Combine edamame, apple, onion, and lettuce in a large bowl; pour dressing over and toss gently to combine. Serve immediately.
|
|