Recipe Summary:

Preparation Time: 1 hour, 20 minutes

Number of Servings: 8

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
2 cups lightly cooked green beans, cut into bite-sized pieces with ends trimmed
2 cups cooked and shelled edamame
1/4 cup diced green onion
1/2 cup chopped red bell pepper
1/2 cup diced celery
1/2 cup chopped cucumber
2 cups romaine lettuce, washed
1 cup chopped carrots
2 Tbsp parsley, minced
1/3 cup dried cranberries
2 Tbsp olive oil
1 Tbsp honey
2 Tbsp water
1/4 cup Dijon mustard
1/4 cup lemon juice
2 cloves garlic, minced
1/4 cup white wine vinegar
1/4 tsp each basil, marjoram, rosemary, thyme, black pepper, and grated lemon peel

Directions:
Whisk together the dressing ingredients; adjust seasonings to taste. Set aside. In a salad bowl, toss together all of the salad ingredients, except the lettuce. Whisk dressing again, pour over salad mixture and toss. Cover and refrigerate at least one hour. When ready to serve, arrange lettuce on salad plates and top with marinated bean mixture. Note: dressing is included in the nutritional analysis below. Fresh herbs may be substituted for the dried herbs listed above. When substituting fresh herbs, use approximately 1/2 teaspoon of each herb.

Nutrition Facts

Marinated Edamame Salad
Serving Size 1/8 salad