This main-dish salad features edamame, a type of soybean often used in Asian cooking. Look for it in the produce or frozen food sections of your grocery. You can find quinoa, a good source of fiber and protein, in the rice aisle. If you’re making this salad ahead for a brown-bag lunch, pack the dressing separately to keep the lettuce fresh and crisp.
Serving size: 1 ½ cups
Makes 4 servings
Ingredients
- 4 cups torn romaine lettuce
- 2 cups cooked quinoa
- 1 cup fresh shelled edamame
- 1 cup diced red bell pepper
- 1/4 cup chopped cashews
- 3 tablespoons olive oil
- 4 teaspoons red wine vinegar
- 1/2 teaspoon salt
Instructions
Combine the lettuce, quinoa, edamame and red bell pepper in a medium bowl. Top with cashews. Whisk together the olive oil, red wine vinegar and salt until blended and toss with salad mixture.
Nutrition
Calories 320, total fat 11.2 g, saturated fat 2.1 g, mono fat 5.7 g, poly fat 2 g, protein 11 g, carbs 62 g, fiber 12 g, sodium 520 mg
