Green Salad with Edamame & Beets

Green Salad with Edamame & Beets

1 Review
From: EatingWell.com, August 2017

This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Ingredients 1 serving

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  • 2 cups mixed salad greens
  • 1 cup shelled edamame, thawed
  • ½ medium raw beet, peeled and shredded (about ½ cup)
  • 1 tablespoon plus 1½ teaspoons red-wine vinegar
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper to taste

Preparation

  • Prep

  • Ready In

  1. Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle over the salad and enjoy.
  • To make ahead: Refrigerate salad and dressing separately for up to 2 days; whisk dressing before drizzling over the salad.

Nutrition information

  • Serving size: about 4 cups salad
  • Per serving: 325 calories; 16 g fat(1 g sat); 12 g fiber; 25 g carbohydrates; 18 g protein; 172 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 3,973 IU vitamin A; 31 mg vitamin C; 170 mg calcium; 5 mg iron; 682 mg sodium; 499 mg potassium
  • Nutrition Bonus: Vitamin A (79% daily value), Vitamin C (52% dv), Folate (43% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 fat, 1½ vegetable, 1 carbohydrate

Reviews 1

September 03, 2017
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By: Carol Johannes-Toenges
Going to add ginger,maybe sweet onion,and sprinkle of frozen corn!
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