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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.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- Combine salad greens, dried tomatoes, edamame, and almonds in a large salad bowl.
- 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.
- 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
