Edamame Salad with Orange-Balsamic Dressing
This protein-packed vegetarian salad can be a main course or a side dish.
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- 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
- 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
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.
|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
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