Artichoke, Edamame, and Asparagus Salad

Yield: Makes 4 servings (serving size: 1 cup salad)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 10g
  • Saturated fat: 2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 11g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 5mg
  • Iron: 3mg
  • Sodium: 482mg
  • Calcium: 121mg

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. 1. Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.
  2. 2. Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well. Add artichokes, tossing gently; let stand at room temperature.
  3. 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. 4. Add asparagus and edamame to artichoke mixture; toss. Transfer to 4 individual plates. Arrange shaved Parmesan over each salad. Serve.
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