Green Salad with Edamame & Beets
Servings: 1
This hefty salad is a feast for the eyes and a simple way to combine nutrient-rich beets and plant-based protein from edamame (green soybeans). If you’re not into cilantro, you can mix in freshly chopped basil or dill instead.
Ingredients:
2 Cups Mixed Salad Greens
1 Cup Shelled Edamame
.50 Cup Medium Raw Beet, Peeled And Shredded
1 Tbsp And Another 1.5 Tsp Of Red-Wine Vinegar
2 Tsp Extra-Virgin Olive Oil
1 Tbsp Fresh Cilantro Chopped
Freshly Ground Pepper To Taste
Instructions:
- Arrange your greens, edamame, and beet on a plate. Whisk in the vinegar, cilantro, oil, salt, and pepper in a small bowl. Drizzle over the salad and enjoy!
3 Responses
All look good.. why is it that no one makes Waldorf Salads anymore. back in the 60’s you’d find them om most restaurant menus. I make it for myself but most people I know have never even heard of a Waldorf Salad…
Hi! I am 65 and have heard of and eaten Waldorf Salad many times, but not in a long time, I must admit. My mom used to serve it on top of lettuce leaves on a small plate for each person at Thanksgiving dinner. Delicious! And I agree, you never hear of it anymore. 🙂
Many people now call it fruit salad and is as close,as you get. I would live your version of Waldorf salad!