From the Pantry Butler kitchen
Strawberries, White Bean, and Edamame Salad
A flavorful, enticing mix of fresh strawberries, white beans, and edamame in a light vinaigrette nested on a baby spinach and topped with crumbled feta cheese. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
Ingredients
- For the Vinaigrette:
- 1 1/2 cups strawberries
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup apple juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- For the Salad:
- 1 1/2 cups shelled edamame
- 1 15-ounce can low sodium white beans, drained and rinsed
- 1/2 cup red onion, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 cup crumbled feta cheese
- 6 cups baby spinach
Method
- Cook edamame according to package directions, while preparing remaining ingredients.
- Rinse under cool water and drain.
- In a small bowl, whisk vinaigrette ingredients.
- In a medium bowl, toss all ingredients except spinach and vinaigrette.
- Serve on individual plates by nesting strawberry, white bean and edamame mix atop spinach.
- Drizzle with dressing.
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