Looking for healthy salad recipes? BabyKale Salad with Feta and Edamame is just what you need. Baby kale, crumbled feta, edamame, and dried cranberries are dressed with a zesty vinaigrette and served up quick as a wink. A gourmet masterpiece that's easy and effortless to create.
Prep Time: 20 minutesminutes
Cook Time: 0 minutesminutes
Total Time: 20 minutesminutes
Servings: 6servings
Calories: 365kcal
Ingredients
Salad
1head Romaine lettuce, torn
5oz. container baby kale, may substitute mixed greens or baby spinach
1/2cupsliced almonds
1/2cupdried cranberries
1cupshelled frozen edamame, thawed, no need to cook
1/2cupcrumbled feta
Vinaigrette Dressing
1/3cup olive oil
2 Tbswhite wine vinegar
1 1/2 Tbsspicy brown mustard
3Tbsorange marmalade
Kosher salt and freshly ground black pepper, to taste
Instructions
Prepare the Vinaigrette
In a glass jar with a tight fitting lid or a dressing cruet, add the vinaigrette ingredients; shake until emulsified and well combined.
Prepare the Salad
In a large serving bowl, gently toss the romaine with the leaves of baby kale leaves until well combined.
Drizzle the desired amount of the prepared vinaigrette over the mixed greens; toss gently. Top with greens with feta crumbles, dried cranberries, and shelled edamame. Serve at once.