Edamame Kale Salad

Name: Edamame Kale Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16
Ingredients: For the salad:; 3 cups frozen edamame beans thawed - about 16 oz.; 2 cups frozen corn kernels - about 12 oz.; 1 diced red pepper; .5 cup grated carrots; 6 cups chopped kale; 3 cups shredded cabbage - about 16 oz.; 6 scallions raw sliced; For the dressing:; 6 tbsp. extra-virgin olive oil; 6 tbsp. red vine vinegar; 1/4 tsp. black pepper; 1 packet of Splenda (or 2 tsp. sugar); 1 tsp. salt; Garnish with chopped pecans OR add 1 cup to salad mixture.; I prefer to garnish so the pecans are more crispy. Decision might depend on if you are serving right away or storing and serving later.

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 16

Ingredients

For the salad:3 cups frozen edamame beans, thawed - about 16 oz.2 cups frozen corn kernels - about 12 oz.1 diced red pepper.5 cup grated carrots6 cups chopped kale3 cups shredded cabbage - about 16 oz.6 scallions, raw, slicedFor the dressing:6 tbsp. extra-virgin olive oil6 tbsp. red vine vinegar1/4 tsp. black pepper1 packet of Splenda (or 2 tsp. sugar)1 tsp. saltGarnish with chopped pecans OR add 1 cup to salad mixture.I prefer to garnish so the pecans are more crispy. Decision might depend on if you are serving right away or storing and serving later.

Directions

Cook corn and edamame beans using package directions and let them cool - can place in refrigerator to speed this process. (I like my vegetables a little crisp, so I cook mine a little less time than suggested)

Toss together ALL the salad ingredients in a large bowl

Mix the dressing ingredients (I shake them up in a jar), then pour them over the salad.
Toss the salad again to coat all ingredients with the dressing.

Serving Size: Makes about 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user DEBBIPONZIO.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 175.1
Total Fat: 12.5 g
Cholesterol: 0.0 mg
Sodium: 165.2 mg
Total Carbs: 13.5 g
Dietary Fiber: 4.0 g
Protein: 5.8 g

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