Assessment
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 ½ cup)
- 1 tablespoon red-wine vinegar plus 1½ teaspoons
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons extra-virgin olive oil
- 1 Pinch kosher salt
- 1 Pinch 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 over the salad and enjoy.
Nutritional Information
Per Serving: 313 Calories, Total Fat: 18 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 21 g, Fiber: 12 g, Total Sugars: 7 g, Protein: 21 g, Sodium: 312 mg, Potassium: 1175 mg, Iron: 5 mg, Folate: 655 mcg, Calcium: 168 mg, Vitamin A: 3073 IU, Vitamin C: 30 mg
© Dotdash Meredith. All rights reserved. Used with permission.
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