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Italian Edamame Salad

One Star Guiding Stars

  • Servings:

    Serves 6 as an appetizer

  • Prep Time:

    14 minutes

  • Cook Time:

    8 minutes

Ingredients

2 cups frozen shelled edamame
3 Tbsp. extra-virgin olive oil
5 Tbsp. balsamic vinegar
1/4 cup finely chopped red onion
2 Tbsp. finely chopped fresh basil leaves
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
2 cups chopped broccoli florets
1 1/2 cups halved grape tomatoes
6 oz. fresh mozzarella cheese, cut into 1/2 inch pieces
Italian Edamame Salad

Directions

1. In a medium saucepan, bring 4 cups water to a boil over high heat. When the water boils, add edamame. Reduce heat; cook until al dente, about 6 to 8 minutes. Drain and rinse with cool water.
2. In a large bowl, combine oil, vinegar, onion, basil, salt, and pepper. Mix well. Add cooled edamame, broccoli, tomatoes, and mozzarella. Toss to combine. Serve immediately or refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 2 days.
Source: Hannaford fresh Magazine, May - June 2015

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 240 kcal (12%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (25%)
Saturated Fat 5 g (25%)
Cholesterol 2 mg (1%)
Sodium 130 mg (5%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 4 g (16%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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