Appetizers / Soups / Salads

Edamame Kale Salad is for Salad.

Edamame Kale Salad takes 20 minutes to prepare.

Edamame Kale Salad takes 10 minutes to cook.

Edamame Kale Salad makes 16 servings.

The ingredients for Edamame Kale Salad are:

For the salad:
3 cups frozen edamame beans, thawed - about 16 oz.
2 cups frozen corn kernels - about 12 oz.
1 diced red pepper
.5 cup grated carrots
6 cups chopped kale
3 cups shredded cabbage - about 16 oz.
6 scallions, raw, sliced

For the dressing:
6 tbsp. extra-virgin olive oil
6 tbsp. red vine vinegar
1/4 tsp. black pepper
1 packet of Splenda (or 2 tsp. sugar)
1 tsp. salt

Garnish with chopped pecans OR add 1 cup to salad mixture.
I prefer to garnish so the pecans are more crispy. Decision might depend on if you are serving right away or storing and serving later.

Here is how you make Edamame Kale Salad:

Cook corn and edamame beans using package directions and let them cool - can place in refrigerator to speed this process. (I like my vegetables a little crisp, so I cook mine a little less time than suggested) Toss together ALL the salad ingredients in a large bowlMix the dressing ingredients (I shake them up in a jar), then pour them over the salad.Toss the salad again to coat all ingredients with the dressing.Serving Size: Makes about 16 1-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user DEBBIPONZIO.

The nutritional information for Edamame Kale Salad is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 175.1

• Total Fat: 12.5 g
• Cholesterol: 0.0 mg
• Sodium: 165.2 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 4.0 g
• Protein: 5.8 g