Prep Time: 30 Min
Cook Time: 0 Min
Ready In: 30 Min
Servings: 4
This flavorful, enticing mix of fresh strawberries, white beans and edamame in a light vinaigrette rests on baby spinach and is topped with crumbled feta.
Ingredients:
For the Salad:
- 1 1/2 cups shelled edamame (frozen or fresh)
- 1 1/2 cups strawberries, capped and sliced
- 1 (15-ounce) can low sodium white beans, drained and rinsed
- 1/2 cup red onion, chopped
- 2 tablespoons chopped fresh basil
- 1/2 cup crumbled feta cheese
- 6 cups baby spinach
For the Vinaigrette:
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup apple juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions:
1. Cook edamame according to package directions, while preparing remaining salad ingredients.
2. Rinse edamame under cool water and drain.
3. In a small bowl, whisk vinaigrette ingredients.
4. In a medium bowl, toss all ingredients except the spinach, feta and vinaigrette.
5. Divide spinach on four plates and top with the edamame, strawberry and white bean mixture. Crumble feta atop each plate.
6. Drizzle with dressing.
Nutritional Information:
Amount per serving: Calories: 270; Total Fat: 10 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 10 mg; Sodium: 350 mg; Carbohydrate: 30 g; Fiber: 10 g; Protein, 14 g.
Recipe courtesy of "What's Cooking? USDA Mixing Bowl" and the Produce for Better Health Foundation.
