Edamame Salad with Orange-Balsamic Dressing

Edamame Salad with Orange Balsamic Dressing
× Log In ×

Edamame Salad with Orange-Balsamic Dressing

This protein-packed vegetarian salad can be a main course or a side dish.

Nutrition Facts

Edamame Salad with Orange-Balsamic Dressing

CaloriesCalories

234 Per Serving

ProteinProtein

15g Per Serving

FiberFiber

10g Per Serving
×
Calories 234
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
Cholesterol 0 mg
Sodium 329 mg
Total Carbohydrate 31 g
Dietary Fiber 10 g
Sugars 10 g
Protein 15 g

Dietary Exchanges
1 1/2 lean meat, 2 starch

Ingredients

Servings  4  

  • 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)
  • 1/4 pepper
  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.

 

This protein-packed vegetarian salad can be a main course or a side dish.

Nutrition Facts

Edamame Salad with Orange-Balsamic Dressing

CaloriesCalories

234 Per Serving

ProteinProtein

15g Per Serving

FiberFiber

10g Per Serving
×
Calories 234
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
Cholesterol 0 mg
Sodium 329 mg
Total Carbohydrate 31 g
Dietary Fiber 10 g
Sugars 10 g
Protein 15 g

Dietary Exchanges
1 1/2 lean meat, 2 starch

Ingredients

Servings  4  

  • 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)
  • 1/4 pepper
  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.