Greek Salad With Edamame Food
THE ULTIMATE GREEK SALAD
This is the most delicious salad - fresh and wonderful-tasting. FYI, lettuce can very much be a part of any greek salad - if you want it to. We like lettuce in my family and I often add it. It would not be 'authentic' in a Horiatiki (village) salad, but who cares?
Provided by evelynathens
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk dressing ingredients together until blended.
- Season to taste.
- Drain onion from ice water and pat dry with paper towels.
- Combine all salad ingredients, except cheese, in large bowl.
- Toss with dressing.
- Sprinkle cheese over and serve.
MIXED GREENS SALAD WITH EDAMAME
Enjoy an elegant Mixed Greens Salad with Edamame. This Mixed Greens Salad with Edamame is a delicious 2-person option for a mother-daughter luncheon. Or a father-son menu. Or, well, any menu!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings, about 1-1/2 cups each.
Number Of Ingredients 6
Steps:
- Cover two salad plates with greens; top evenly with the peas, oranges, beans and raspberries.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
MEDITERRANEAN EDAMAME SALAD
Make and share this Mediterranean Edamame Salad recipe from Food.com.
Provided by alison.klein
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook edamame according to package and let cool.
- Mix oil and vinegars in separate bowl with garlic and oregano.
- Toss with other ingredients.
- Season with salt and pepper.
- Let marinate at room temperature for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 422.1, Fat 30.8, SaturatedFat 5.2, Cholesterol 8.3, Sodium 437.1, Carbohydrate 22.4, Fiber 7.5, Sugar 4.4, Protein 19.6
EDAMAME BEAN SALAD
A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.
Provided by Amber Matus
Categories Salad Beans Black Bean Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g
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