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. If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Prep/Cook Time: 15 Minutes, Servings: 1

Ingredients

• 2 cups mixed salad greens
• 1 cup shelled edamame, thawed
• ½ medium raw beet, peeled and shredded (about 1/2 cup)
• 1 tablespoon red-wine vinegar plus 1 1/2 teaspoons
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons extra-virgin olive oil
• 1 Pinch kosher salt
• 1 Pinch freshly ground pepper to taste

Directions

1. Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle over the salad and enjoy.

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