Artichoke, Edamame and Asparagus Salad
1 Garlic clove, peeled and halved lengthwise
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can or 14 oz of artichoke hearts, rinsed, drained, blotted dry and quartered
1 cup of frozen shelled Organic edamame (green soybeans)
1 pound medium asparagus, tough ends removed and cut diagonally into thirds
1 ounce (about 2/3) of shaved Parmesan cheese
Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic Add oil, lemon juice, oregano, salt and pepper to bowl; whisk well. Add artichokes, tossing gently; let stand at room temperature.
Meanwhile, place edamame in a large pot of boiling salted water; cook 2 minutes. Add asparagus; cook until asparagus and edamame are crisp yet tender (about 3 minutes). Rinse under cold water, drain well and blot dry.
Add asparagus and edamame to artichoke mixture; toss. Transfer to 4 individual plates. Arrange shaved parmesan over each salad. Serve.
Serving size: 1 cup salad | Calories: 184 | Fat 10g (sat 2g, mono 5g, poly 1g) | Cholesterol: 5mg | Protein: 11g | Carbohydrates: 12g | Sugars: 2g | Fiber: 3g | Iron: 3mg | Sodium: 482mg| Calcuim: 121mg |
Prep: 10 min | Cool: 5 min | Makes: 4 servings