Featured Recipe

Edamame Salad with Kale and Vegetables

Makes 8 – 1-cup servings

Ingredients

  • 3 cups shelled fresh or frozen edamame (if frozen, cook according to directions)
  • 1/2 cup cherry or grape tomatoes, halved
  • 2 medium scallions, sliced
  • 2/3 cup fresh, frozen (defrosted) or canned corn kernels
  • 1 medium red pepper, diced
  • 1/4 cup red onion, peeled and diced
  • 1/2 cup shredded carrots
  • 3 cups kale, chiffonade
  • 1 ¼ teaspoons peeled minced shallots
  • 2 ½ teaspoons lemon juice
  • 4 teaspoons Dijon mustard
  • 1/2 cup olive oil
  • 1/3 teaspoon ground black pepper
  • 1 ¼ teaspoons cilantro, dried
  • 1 ¼ teaspoons mint, dried
  • Salt – to taste, optional

Preparation

  1. Combine edamame, tomatoes, scallions, corn, red pepper, onion, carrots, and kale in a large bowl.
  2. Make the dressing – combine lemon juice, Dijon mustard and olive oil in a bowl and whisk together. Add in shallot, herbs, pepper, and salt if desired. 
  3. Pour desired amount of dressing over edamame mixture and enjoy. 

Nutrition Info – 200 calories, 16 grams fat, 2 grams saturated fat, 0 mg of cholesterol, 40 mg of sodium, 10 grams carbohydrate, 4 grams fiber, 3 grams sugar, 6 grams fiber.