Green Salad with Edamame & Beets

This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

IngredientsIngredient Checklist

2 cups mixed salad greens

1 cup shelled edamame, thawed

½ medium raw beet, peeled and shredded (about 1/2 cup)

1 ½ tablespoons 1 tablespoon plus 1 1/2 teaspoons red-wine vinegar

1 tablespoon chopped fresh cilantro

2 teaspoons extra-virgin olive oil

1 pinch Freshly ground pepper to taste
DirectionsInstructions Checklist
Step 1
Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle over the salad and enjoy.

Tips
To make ahead: Refrigerate salad and dressing separately for up to 2 days; whisk dressing before drizzling over the salad.

Nutrition Facts
Serving Size: About 4 Cups Salad
Per Serving:
325 calories; protein 18.5g; carbohydrates 25.5g; dietary fiber 11.6g; fat 15.7g; saturated fat 1.4g; vitamin a iu 3973.5IU; vitamin c 30.9mg; folate 172.5mcg; calcium 170.1mg; iron 5.2mg; magnesium 37.5mg; potassium 499.5mg; sodium 682.2mg; thiamin 0.1mg.
Exchanges:
2 1/2 Lean Protein, 2 Fat, 1 1/2 Vegetable, 1 Carbohydrate