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)

Ingredients

• 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)

Preparation

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

Calories:

83 (27% from fat)

Fat:

2.5g (sat 0.4g,mono 0.5g,poly 1.4g)

Protein:

4.2g

Carbohydrate:

11.4g

Fiber:

3.3g

Cholesterol:

0.0mg

Iron:

1.4mg

Sodium:

214mg

Calcium:

61mg