Melon and Radish Salad
small honeydew melon, seeded, peeled, and cut into bite-sized pieces (4 cups)
small cantaloupe, seeded, peeled, and cut into bite-sized pieces (4 cups)
red radishes and/or French breakfast radishes, thinly sliced (1 3/4 to 2 1/4 cups)
cup fresh watercress leaves
8 ounce carton dairy sour cream
teaspoon freshly ground black pepper
- In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor or blender combine watercress and honey.
- Cover and process or blend until smooth. In a small bowl stir together watercress mixture, sour cream, salt, and pepper until well combined. Chill until ready to serve.
- To serve, place melon salad in large serving bowl and serve dressing on the side. Or pour dressing over salad and toss to coat; cover and chill up to 2 hours.
From the Test Kitchen
Cover and chill the cut melon up to 2 days. Prepare the dressing as directed and cover and chill up to 24 hours.
Nutrition Facts(Melon and Radish Salad)
- Per serving:
- 92 kcal cal.,
- 4 g fat
- (3 g sat. fat,
- 1 g monounsatured fat),
- 8 mg chol.,
- 71 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 13 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet