Artichoke, Edamame, and Asparagus Salad

 Recipe

Yield:

Makes 4 servings (serving size: 1 cup salad)

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Sandy Gluck,

May 2011
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