Melon-Radish Salad







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

  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.

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-Radish Salad)

Per serving: 92 kcal , 4 g fat (3 g sat. fat , 1 g monounsaturated fat ), 8 mg chol. , 71 mg sodium , 14 g carb. , 1 g fiber , 13 g sugar , 1 g pro.