Strawberries, White Bean, and Edamame Salad

A flavorful, enticing mix of fresh strawberries, white beans, and edamame in a light vinaigrette nested on a baby spinach and topped with crumbled feta cheese.

Yield

4 Servings

Serving size

1 serving

Rating

3.24 of 5 (99 ratings)

Food groups

• Dairy: 1/4 cups
• Fruit: 1/2 cups
• Vegetables: 1 1/2 cups

Ingredients

• For the Vinaigrette:
• 1 1/2 cups strawberries
• 1 1/2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup apple juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• For the Salad:
• 1 1/2 cups shelled edamame
• 1 15-ounce can low sodium white beans, drained and rinsed
• 1/2 cup red onion, chopped
• 2 tablespoons fresh basil, chopped
• 1/2 cup crumbled feta cheese
• 6 cups baby spinach

Directions

1. Cook edamame according to package directions, while preparing remaining ingredients.
2. Rinse under cool water and drain.
3. In a small bowl, whisk vinaigrette ingredients.
4. In a medium bowl, toss all ingredients except spinach and vinaigrette.
5. Serve on individual plates by nesting strawberry, white bean and edamame mix atop spinach.
6. Drizzle with dressing.

Nutrition per serving

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Source

Recipe by: Produce for Better Health Foundation

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/strawberries-white-bean-and-edamame-salad. Federal works are public domain in the United States.