Mixed Greens Salad With Edamame Recipes
QUICK EDAMAME SALAD
Nice fresh salad for summer that's a little different from the norm. The seasonings can be adjusted to taste, these are just rough guesses since I usually just add till it tastes good.
Provided by Allison
Categories Salad Beans Black Bean Salad Recipes
Time 10m
Yield 16
Number Of Ingredients 12
Steps:
- Mix edamame, corn, peas, black beans, and red onion in a large bowl.
- Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
- Chill in refrigerator at least 30 minutes before serving.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 16.7 g, Fat 5.7 g, Fiber 4.5 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 185.5 mg, Sugar 2.6 g
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
DO-AHEAD EDAMAME PASTA SALAD
Enjoy this great pasta salad made using penne and soybeans - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- In small bowl, beat all dressing ingredients with wire whisk until well mixed.
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Meanwhile, cook soybeans as directed on package. Rinse with cold water; drain.
- In large bowl, toss pasta, soybeans, remaining salad ingredients and dressing. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 0 g
EDAMAME SALAD WITH SESAME GINGER DRESSING
This bright baby kale salad is packed with a little bit of everything: hearty greens, a nutty crunch, a zip of citrusy goodness and a big protein punch. It's pure bliss in a bowl. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Divide salad blend among 6 bowls. Top with all remaining ingredients except salad dressing. Serve with dressing.
Nutrition Facts : Calories 317 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 355mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 8g fiber), Protein 13g protein.
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- In a bowl, mix together your cooked chickpeas, couscous, and edamame with a tangy citrus dressing or a dressing of your choice (or even just lemon juice and olive oil if you’re in a pinch!).
- If prepping in a mason jar, layer the chickpea, couscous, edamame on the bottom, then carrots, shredded chicken, and mixed greens. I usually don’t put the goat cheese in until the morning of.
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- Cook edamame beans in slightly salted boiling water for 3-5 minutes, strain and rinse under cold water.
- Combine sliced onions with vinegar, oil, salt, pepper, garlic and honey in a bowl. Add the sliced beets and mix together Set aside for 5-10 minutes.
- Prepare other ingredients and assemble the salad. Add the leafy greens such as spinach to a large bowl or a plate and top with herbs and cooked edamame beans. Divide sliced avocado between bowls and drizzle with lemon juice and a little sea salt.
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- Pour the vinaigrette over the salad and toss everything together. Serve immediately or cover and refrigerate until ready to serve.
EDAMAME SALAD WITH CILANTRO LIME DRESSING - PEAS …
From peasandcrayons.com
4.8/5 Estimated Reading Time 3 mins
- Cook edamame per package instructions and, if using edamame pods in place of shelled edamame, simply pop the soy beans out into a bowl. I do the latter and it goes crazy quick, if you can refrain from eating them all while shelling them.
- While your edamame boils, cook corn by steaming or sautéing. You can 100% use fresh instead of frozen if desired!
- To make the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well. Pour over salad and toss to combine. Add a little extra cilantro to garnish (as much or as little as you'd like!) and dig in! Salad may be chilled before serving if desired <-- it's extra tasty both ways!
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Estimated Reading Time 2 mins
- In a large bowl, combine your ingredients and easy immediately or let chill in the fridge until ready to serve.
- Mason Jar Meal Prep: Layer in a 1L mason jar in the following order – dressing, red onions, green lentils, beets, cherry tomatoes, mixed greens.
SUPER GREEN KALE SALAD - CAROLINE'S COOKING
From carolinescooking.com
Estimated Reading Time 4 mins
- First, make the dressing. Whisk together the tahini, oil and lemon juice until combined then add the finely chopped basil and parsley along with some pepper. Stir to combine and set aside.
- Remove the stems from the kale then thinly slice the leaves into ribbons. I find it easiest to stack a few leaves at a time, roll them and then slice. Put the cut leaves in a salad bowl.
- Core then slice the apple and cut the slices into thin sticks. Slice the celery then add both to the bowl along with the rest of the ingredients.
- Re-stir the dressing as it may well have separated then pour over the salad. Mix well to ensure kale in particular is well coated then serve.
CRUNCHY KALE & EDAMAME SALAD – A SIMPLE PALATE
From asimplepalate.com
Estimated Reading Time 3 mins
- Remove stem from kale and chop small. Add all of ingredients to a large salad bowl with cooked edamame - toss with dressing and serve!
EASY EDAMAME SALAD RECIPE WITH SPICY PEANUT DRESSING
From gratefulgrazer.com
Estimated Reading Time 4 mins
- Pour dry quinoa and 1 cup of water into a pot and bring to a boil. Reduce heat to low and simmer 20 minutes, or until water is absorbed and quinoa is tender. Fluff with a fork, cover, and set aside.
- Whisk together peanut butter, rice vinegar, soy sauce (or tamari or liquid aminos), maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach pourable dressing consistency.
- Stir cooked quinoa, cooked edamame, cabbage, baby spinach, carrots, peanuts, and jalapeño (if using) in a serving bowl or dish.
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- In a small bowl, combine all dressing ingredients minus water and whisk to combine. The dressing will get thick as you mix to combine, at this stage add 1 tablespoon at a time of water while whisking until you reach your desired dressing consistency.
- In a large salad bowl, combine bell pepper, cucumber, romaine, carrots, red cabbage, scallions, basil, cilantro, edamame, almonds, and season with a pinch of salt and pepper.
- Pour in half your dressing and give everything a toss to coat. Pour in more dressing if desired or reserve for pouring more when serving.
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