This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.
Ingredients
2 cups mixed salad greens
1 cup shelled edamame, thawed
½ medium raw beet, peeled and shredded (about 1/2 cup)
2 tablespoons red-wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon extra-virgin olive oil
⅛ teaspoon salt
freshly ground pepper to taste
Directions
Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle one tablespoon of the dressing over the greens and toss gently to coat. Drizzle the remaining dressing over the entire salad.
