Escarole and Edamame Salad

Name: Escarole and Edamame Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 473 milliliters frozen shelled edamame (soybeans; 9 ounces); 2 liters 1/2 pounds escarole, trimmed and cut crosswise into very thin strips; 79 milliliters finely chopped fresh mint; 3 Tbsps extra-virgin olive oil; 158 milliliters 3/4 oz finely grated Parmigiano-Reggiano; 1 Tbsp red-wine vinegar; 1 teaspoons salt; 1 teaspoons sugar

Escarole and Edamame Salad is a gluten free main course. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 275 calories, 16g of protein, and 19g of fat each. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of pepper, edamame, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.