Melon-Radish Salad
From: Better Homes and GardensThis fresh fruit and vegetable side salad makes a good low-calorie option at potlucks and parties.
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 to 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. Makes 9 cups.
Make-Ahead Tip
Cover and chill the cut melon up to 2 days. Prepare the dressing as directed and cover and chill up to 24 hours
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
Calories 92, Total Fat 4 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 8 mg, Sodium 71 mg, Carbohydrate 14 g, Total Sugar 13 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin C 65%, Calcium 3%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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