Green Salad with Edamame & Beets
Original recipe: eatingwell.com
INGREDIENTS:
- 2 cups mixed salad greens
- 1 cup shelled edamame, thawed
- ½ medium raw beet, peeled and shredded (about 1/2 cup)
- 2 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon salt
- Freshly ground pepper to taste
DIRECTIONS:
- Arrange greens, edamame, and beet on a large plate. Whisk vinegar, cilantro, oil, salt, and pepper in a small bowl. Drizzle one tablespoon of the dressing over the greens and toss gently to coat. Drizzle the remaining dressing over the entire salad.
Nutritional Facts:
Serving Size: about 4 cups of salad
- Fat: 26g
- Carbohydrates: 21g
- Protein: 21g
- Fiber: 11g
