Build the salad on large slices of ripe tomato for a main that looks and feels more substantial.
4 cups water
2/3 cup frozen shelled edamame
1/4 cup fresh or frozen shelled green peas, thawed
4 ounces haricots verts (French green beans), trimmed and halved diagonally
2 thin slices prosciutto (about 1 oz.)
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh mint
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup baby arugula
1 medium heirloom tomato, cut into 1/2-in. slices
Est. added sugars 0g
How to Make It
Bring 4 cups water to a boil in a small saucepan. Add edamame, peas, and haricots verts; cook 3 minutes or until crisp-tender. Drain; rinse under cold water. Drain.
Wrap prosciutto in a paper towel. Microwave at HIGH 1 minute or until crisp. Cool slightly. Break into large pieces.
Combine oil, vinegar, tarragon, mint, salt, and pepper in a medium bowl, stirring with a whisk. Add edamame mixture; toss to coat. Add arugula; toss. Arrange tomato slices on a platter; top with arugula mixture and prosciutto.
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