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
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 37% DV; carbohydrates 25.5g 8% DV; exchange other carbs 1.5; dietary fiber 11.6g 47% DV; sugars 5.6g; fat 15.7g 24% DV; saturated fat 1.4g 7% DV; vitamin a iu 3973.5IU 80% DV; vitamin c 30.9mg 52% DV; folate 172.5mcg 43% DV; calcium 170.1mg 17% DV; iron 5.2mg 29% DV; magnesium 37.5mg 13% DV; potassium 499.5mg 14% DV; sodium 682.2mg 27% DV; thiamin 0.1mg 9% DV.
Exchanges:
2 1/2 lean protein, 2 fat, 1 1/2 vegetable, 1 carbohydrate
