MAKES: 9 CUPS
PREP: 30 MINS
CHILL: 2 HRS
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
- 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. 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.