Edamame Salad

I want to start off by wishing everyone a happy new year!   ‘Tis the time for new year’s resolutions.  This year I made the same two resolutions that I make every year – to loose weight and to eat healthy.  That is why my first posting of the year is a fabulous recipe that can help accomplish both of these goals.

This salad is colorful, delicious and good for you too!  It has lots of healthy veggies – red pepper (which has more vitamin C than an orange), lettuce, carrots and cucumber.  It also has protein with the edamame.  For those of you who are not familiar with edamame you really must try it.  I love it steamed or dry roasted as a snack or salad topper.  It is low in calories and fat, and provides lean protein as an added bonus.

Another great thing about this salad is that it is very easy and quick to prepare.  I use pre-washed lettuce as well as pre-shredded carrots to save on time.  You just have to do a little chopping, make a quick dressing and voila!  A pretty, healthy and delicious salad that is ready in no time.   This can be a nice starter salad or even a main course.  If you are serving it as a main course it would be great with some grilled chicken or salmon.  When you are trying to keep a new year’s resolution this is exactly the kind of food that can help you stick to it!

Prep Time: 10 Minutes
Cook Time: 0 Minutes
Yield: 4 – 6 servings

5 oz. bag of mixed salad greens (I like a sweet butter lettuce mix for this recipe)
1/2 cup of shredded carrots
1/2 red bell pepper, diced
1/2 English cucumber, diced
4 scallions, chopped on a diagonal
1 cup shelled frozen edamame, defrosted
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons canola oil
1/4 teaspoon sesame oil
1 tablespoon sesame seeds

Defrost the edamame (I usually defrost in the microwave for 2-3 minutes).

In a large bowl toss the lettuce, carrots, red pepper, cucumber and scallions. Pile the cooled edamame on top of the salad.

Combine the sugar, rice vinegar and soy sauce in a bowl. Whisk to combine. Add the sesame oil and sesame seeds and whisk some more. Slowly stream in the canola oil while whisking vigorously.

Dress the salad right before serving.