I created my salad recipe by trying to think of a protein-filled, nutritious and light dish. It was easy and appealing.
—MAIAH MILLER MONTEREY, CA
PREP: 25 MIN + CHILLING • MAKES: 8 SERVINGS
2 1/2 cups frozen shelled edamame
3 cups julienned carrots
1 1/2 cups frozen corn, thawed
4 green onions, chopped
2 tablespoons minced fresh cilantro
VINAIGRETTE
3 tablespoons rice vinegar
3 tablespoons lemon juice
4 teaspoons canola oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1. Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly.
2. Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.
Per 2/3 cup: 111 cal., 5g fat (0 sat. fat), 0 chol., 135mg sod., 14g carb. (4g sugars, 3g fiber), 5g pro.
Diabetic Exchanges: 1 starch, 1/2 fat.