Mixed Greens with Edamame, Almonds and Sun-Dried Tomatoes

Mixed Greens with Edamame, Almonds and Sun-Dried Tomatoes

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From: Diabetic Living Magazine

By adding sun dried tomatoes, almonds, and edamame, you can transform a simple salad into a showstopper. Perfect for an appetizer or side dish, this salad will compliment any meal.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 cups torn baby salad greens
  • ½ cup dried tomatoes (oil-pack), drained and cut into pieces
  • ½ cup fresh or frozen shelled edamame, thawed if frozen
  • ¼ cup blanched almonds, toasted and coarsely chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon freshly ground black pepper
  • Shaved Parmigiano-Reggiano cheese (optional)


  • Prep

  • Ready In

  1. In a large salad bowl combine salad greens, dried tomatoes, edamame and almonds.
  2. For dressing, in a small glass measuring cup whisk together lemon juice, oil and black pepper. To serve, pour dressing over salad, toss to coat. Divide salad among six individual salad plates. If desired, top each serving with a few shavings of Parmigiano-Reggiano cheese.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 120 calories; 10 g fat(1 g sat); 3 g fiber; 7 g carbohydrates; 4 g protein; 47 mcg folate; 0 mg cholesterol; 1 g sugars; 630 IU vitamin A; 17 mg vitamin C; 48 mg calcium; 1 mg iron; 33 mg sodium; 372 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 vegetable, ½ lean protein

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