Artichoke, Edamame, and Asparagus Salad

Name: Artichoke, Edamame, and Asparagus Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams artichoke hearts packed in water, rinsed, drained, blotted dry, and quartered; 454 grams asparagus, tough ends removed, and cut diagonally into thirds; 237 milliliters frozen shelled edamame (green soybeans); 1 garlic clove, peeled and halved lengthwise; 1 Tbsp fresh lemon juice; 2 Tbsps extra-virgin olive oil; 1 teaspoons dried oregano; 158 milliliters ounce shaved Parmesan cheese (about; 0 teaspoons pepper; 0 teaspoons salt

Artichoke, Edamame, and Asparagus Salad might be just the main course you are searching for. Watching your figure? This gluten free recipe has 309 calories, 14g of protein, and 22g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pepper, olive oil, parmesan cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.

Ingredients you will need

Garlic

Dry Seasoning Rub

Equipment you will use

Bowl

Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well.

Ingredients you will need

Lemon Juice

Oregano

Pepper

Salt

Cooking Oil

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Whisk

Bowl

Add artichokes, tossing gently; let stand at room temperature.

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Artichoke

Meanwhile, place edamame in a large pot of boiling salted water; cook 2 minutes.

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Edamame

Water

Equipment you will use

Pot

Add asparagus; cook until asparagus and edamame are crisp-tender (about 3 minutes). Rinse under cold water, drain well, and blot dry with paper towels.

Ingredients you will need

Asparagus