Melon-Radish Salad
This fresh fruit and vegetable side salad makes a good low-calorie option at potlucks and parties.
Ingredients
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1 small honeydew melon, seeded, peeled, and cut into bite-sized pieces (4 cups)
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1 small cantaloupe, seeded, peeled, and cut into bite-sized pieces (4 cups)
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15 to 20 red radishes and/or French breakfast radishes, thinly sliced (1-3/4 to 2-1/4 cups)
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1/2 cup fresh watercress leaves
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2 tablespoons honey
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1 8-ounce carton dairy sour cream
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1/4 teaspoon salt
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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
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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