Edamame Salad with Orange-Balsamic Dressing

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

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

Ingredients

Tip: Click on step to mark as complete.

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.

Edamame Salad with Orange-Balsamic Dressing

Calories

234 Per Serving

Protein

15g Per Serving

Fiber

10g Per Serving

Dietary Exchanges
2 starch, 1 1/2 lean meat

Tip: Click on step to mark as complete.

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.