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Melon and Radish Salad

Yield: 9 cups
Prep 30 mins Chill 2 hrs
Melon and Radish Salad
Ingredients
  • 1  small  honeydew melon, seeded, peeled, and cut into bite-sized pieces (4 cups)
  • 1  small  cantaloupe, seeded, peeled, and cut into bite-sized pieces (4 cups)
  • 15 - 20  red radishes and/or French breakfast radishes, thinly sliced (1 3/4 to 2 1/4 cups)
  • 1/2  cup  fresh watercress leaves
  • 2  tablespoons  honey
  • 1 8  ounce carton  dairy sour cream
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
Directions

1. In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor or blender combine watercress and honey.

2. 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.

3. 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)
  • cal. (kcal) 92,
  • Fat, total (g) 4,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 14,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 13,
  • pro. (g) 1,
  • vit. A (IU) 1895,
  • vit. C (mg) 38,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 71,
  • Potassium (mg) 372,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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