Brown Rice and Edamame Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 319.4
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 47.5 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 8.0 g
- Protein: 11.2 g
View full nutritional breakdown of Brown Rice and Edamame Salad calories by ingredient
Introduction
Delicious Asian salad that can be eaten for the main course. Delicious Asian salad that can be eaten for the main course.Number of Servings: 6
Ingredients
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2 tbsp Sesame Seeds
4 serving Brown rice (1 cup cooked)
1 cup, grated Carrots, raw
2 cup Baby Spinach (raw)
2 cup Edamame, Shelled, Frozen & thawed
3 medium (4-1/8" long) Scallions, raw
1 medium Zucchini, diced
0.5 cup Cranberries, dried, sweetened (craisins)
.5 cup, sliced Almonds
1/3 cup Walden Farms Calorie Free Sesame Ginger Dressing
Tips
Cook & cool brown rice before preparing salad. Allow 1 hour for chill time. Make ahead and add dressing at least 1 hour before serving.
Directions
1. Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown, about 4 minutes (don’t let them burn!). Transfer to a small bowl. Place sesame seeds in same pan and toast the same way, about 2-3 minutes. Transfer to bowl with almonds.
2. Place all vegetables, cranberries, and the rice in a large salad bowl and stir. Add nuts & seeds toss to combine.
3. Drizzle the dressing onto the salad and toss well to combine. Cover and chill for at least one hour before serving.
Serving Size: Entree dinner plate
Number of Servings: 6
Recipe submitted by SparkPeople user YOLESLIE.
2. Place all vegetables, cranberries, and the rice in a large salad bowl and stir. Add nuts & seeds toss to combine.
3. Drizzle the dressing onto the salad and toss well to combine. Cover and chill for at least one hour before serving.
Serving Size: Entree dinner plate
Number of Servings: 6
Recipe submitted by SparkPeople user YOLESLIE.