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Artichoke, Edamame, and Asparagus Salad

Photo: Con Poulos
Prep time 10 mins
Cook time 5 mins
Yield Makes 4 servings (serving size: 1 cup salad)

Ingredients

  • 1 garlic clove, peeled and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14-ounce) can artichoke hearts packed in water, rinsed, drained, blotted dry, and quartered
  • 1 cup frozen shelled edamame (green soybeans)
  • 1 pound medium asparagus, tough ends removed, and cut diagonally into thirds
  • 1 ounce shaved Parmesan cheese (about 2/3 cup)

Nutrition Information

  • calories 184
  • fat 10 g
  • satfat 2 g
  • monofat 5 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 5 mg
  • iron 3 mg
  • sodium 482 mg
  • calcium 121 mg

How to Make It

  1. Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.

  2. Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well. Add artichokes, tossing gently; let stand at room temperature.

  3. Meanwhile, place edamame in a large pot of boiling salted water; cook 2 minutes. Add asparagus; cook until asparagus and edamame are crisp-tender (about 3 minutes). Rinse under cold water, drain well, and blot dry with paper towels.

  4. Add asparagus and edamame to artichoke mixture; toss. Transfer to 4 individual plates. Arrange shaved Parmesan over each salad. Serve.