Heart Healthy
This protein-packed vegetarian salad can be a main course or a side dish.
Print Recipe
Edamame Salad with Orange-Balsamic Dressing
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Servings
4
Ingredients
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1 1/2 cups edamame (green soybeans) -
1/4 cup orange juice -
2 Tbsp. Dijon mustard -
2 Tbsp. balsamic vinegar -
1 Tbsp. balsamic vinegar -
1 tsp. olive oil -
1/4 pepper -
15.5 oz. navy beans -
1/4 tsp. salt -
2 oz. greens -
1/4 medium cucumber -
1 medium Italian plum (Roma) tomato -
1/4 cup carrot -
1/4 cup radishes
Directions
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| 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
2 starch, 1 1/2 lean meat
-
Servings
4
Ingredients
-
1 1/2 cups edamame (green soybeans) -
1/4 cup orange juice -
2 Tbsp. Dijon mustard -
2 Tbsp. balsamic vinegar -
1 Tbsp. balsamic vinegar -
1 tsp. olive oil -
1/4 pepper -
15.5 oz. navy beans -
1/4 tsp. salt -
2 oz. greens -
1/4 medium cucumber -
1 medium Italian plum (Roma) tomato -
1/4 cup carrot -
1/4 cup radishes
Directions
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.
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