Strawberries, White Bean, and Edamame Salad

Recommended by Garden View Café at United Hospital Center

Courtesy of USDA MyPlate

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.

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 can low-sodium white beans (drained and rinsed; 15 oz can)
• 1/2 cup red onion (chopped)
• 2 tablespoons chopped fresh basil
• 1/2 cup crumbled feta cheese
• 6 cups baby spinach

Instructions

1. Cook edamame according to package directions, while preparing remaining ingredients.
2. Rinse under cool water and drain.
3. In a small bowl, whisk vinaigrette ingredients.
4. In a medium bowl, toss all ingredients except spinach and vinaigrette.
5. Serve on individual plates by nesting strawberry, white bean, and edamame mix atop spinach.
6. Drizzle with dressing.

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