Green Salad with Edamame & Beets
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.
Source: EatingWell.com, August 2017
Gallery
Credit: Katie Webster
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate salad and dressing separately for up to 2 days; whisk dressing before drizzling over the salad.
Nutrition Facts
Serving Size:
about 4 cups salad Per Serving:
325 calories; protein 18.5g; carbohydrates 25.5g; dietary fiber 11.6g; sugars 5.6g; fat 15.7g; saturated fat 1.4g; vitamin a iu 3973.5IU; vitamin c 30.9mg; folate 172.5mcg; calcium 170.1mg; iron 5.2mg; magnesium 37.5mg; potassium 499.5mg; sodium 682.2mg; thiamin 0.1mg.
Exchanges:
2 1/2 lean protein, 2 fat, 1 1/2 vegetable, 1 carbohydrate
