Salads
Dressed-Up Green Salad
Shake up your green salad with crunchy jicama, pistachios, and wasabi peas! Edamame is an excellent plant-based protein that makes this salad hearty enough to be a main. Drizzle with homemade vinaigrette and enjoy.
Updated
Ingredients
Dressing
- 2 Tbsp white wine vinegar (30 mL)
- 2 tsp Dijon mustard (10 mL)
- ½ tsp salt (2 mL)
- ½ tsp pepper (2 mL)
- 1 Tbsp honey (15 mL)
- ½ cup canola oil (125 mL)
Salad
- 1 head Romaine lettuce
- 1 cup edamame (250 mL)
- ½ small cucumber, dice
- 1 cup thinly sliced celery (250 mL)
- 4 green onions, sliced
- ½ small jicama, cut into match sticks
- ½ cup dried wasabi peas (125 mL)
- ½ cup pistachios (125 mL)
- pea shoots for garnish
Directions
- Combine all dressing ingredients in a jar with a tight fitting lid. Mix well and set aside.
- Chop Romaine lettuce into ribbons. Transfer to a large salad bowl. Add Edamame, cucumber, celery, green onions and jicama. Pour desired amount of dressing over salad and toss. Garnish with Wasabi peas, pistachios and pea shoots.
* Refrigerate any remaining salad dressing to use for another salad.
Nutritional Analysis
| Calories | 266 |
|---|---|
| Total Fat | 20.1 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 0 mg |
| Sodium | 213 mg |
| Carbohydrates | 15.9 g |
| Fiber | 3.5 g |
| Sugar | 5.2 g |
| Protein | 6.6 g |
| Potassium | 335 mg |
