Crispy bits of pancetta take this herb-packed salad a notch over the top. To ensure that the dressing clings, pat the cooked edamame and peas dry before tossing with the other ingredients. If you like, top with grilled chicken or fish for a more filling meal.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Herbed Mint Dressing:
Salad:
Method
Herbed Mint Dressing: In small bowl, whisk together basil, mint, vinegar, mustard, honey, salt and pepper. Slowly whisk in oil. Set aside.
Salad: In skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 6 minutes. Remove to paper towel–lined plate to drain.
While pancetta is cooking, in saucepan of boiling lightly salted water, cook edamame for 2 minutes. Add peas and cook for 1 minute. Drain and transfer to bowl of ice water to chill. Drain and pat dry with paper towel.
In large bowl, toss together edamame mixture, baby greens, radishes, red onion and dressing. Sprinkle with pancetta.
Change it up: Herbed Edamame Salad with Eggs
Omit pancetta. Top salad with 4 eggs, hard-cooked and quartered.
Nutritional facts per serving: about
- Fibre 10 g
- Sodium 995 mg
- Sugars 9 g
- Protein 19 g
- Calories 382.0
- Total fat 24 g
- Potassium 769 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
%RDI
- Iron 34.0
- Folate 178.0
- Calcium 13.0
- Vitamin A 52.0
- Vitamin C 42.0
