This protein-packed vegetarian salad can be a main course or a side dish.
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Edamame Salad with Orange-Balsamic Dressing
Calories234 Per Serving
Protein15g Per Serving
Fiber10g Per Serving
|Total Fat||5.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||31 g|
|Dietary Fiber||10 g|
1 1/2 lean meat, 2 starch
1 1/2 cups shelled edamame (green soybeans)
1/4 cup fresh orange juice
2 Tbsp. Dijon mustard (lowest sodium available)
2 Tbsp. balsamic vinegar (divided use)
1 Tbsp. balsamic vinegar (divided use)
1 tsp. olive oil (extra virgin preferred)
15.5 oz. canned, no-salt-added navy beans (rinsed, drained)
1/4 tsp. salt
2 oz. mixed salad greens, torn into bite-size pieces (about 2 cups)
1/4 medium cucumber (sliced crosswise)
1 medium Italian plum (Roma) tomato (diced)
1/4 cup shredded carrot
1/4 cup sliced radishes
Prepare the edamame using the package directions, omitting the salt. Meanwhile, in a small bowl, whisk together the orange juice, mustard, 2 tablespoons vinegar, oil, and pepper. Set aside.
In a medium bowl, stir together the edamame, navy beans, salt, and remaining 1 tablespoon vinegar. Let stand for 10 minutes at room temperature or cover and refrigerate until needed, up to five days.
At serving time, put the salad greens on plates. Top, in order, with the cucumber, tomato, carrot, radishes, and bean mixture. Pour the dressing over all.