Mixed Greens with Edamame, Almonds & Sun-Dried Tomatoes

Mixed Greens with Edamame, Almonds & 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)

Preparation

  • Prep

  • Ready In

  1. Combine salad greens, dried tomatoes, edamame, and almonds in a large salad bowl.
  2. For dressing, whisk together lemon juice, oil, and black pepper in a small glass measuring cup. 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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