Now here’s a green salad we can get behind, because the green comes from edamame, peas, and beans. OK, there’s some arugula, too, but you can hardly see the salad greens beneath all the other green food. This recipe also came from Cooking Light, June 2017. If you can’t find it at cookinglight.com, here are the ingredients and directions.
This dish is substantial enough to be used as a vegetarian main dish, especially if you go heavy on the tomatoes and prosciutto.
The recipe as written only makes two servings; we scaled it up for eight.
4 cups water
2/3 cup frozen shelled edamame
1/4 cup fresh or frozen shelled green peas, thawed
4 oz. haricots verts (French green beans), trimmed and halved diagonally
2 thin slices prosciutto (about 1 oz.)
2 Tbsp extra-virgin olive oil
1 1/2 Tbsp white wine vinegar
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh mint
1/8 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup baby arugula
1 medium heirloom tomato, cut into 1/2-inch slices
Bring 4 cups water to a boil in a small saucepan. Add edamame, peas, and haricots verts; cook 3 minutes or until crisp-tender. Drain; rinse under cold water. Drain.
Wrap prosciutto in a paper towel. Microwave at HIGH 1 minute or until crisp. Cool slightly. Break into large pieces.
Combine oil, vinegar, tarragon, mint, salt, and pepper in a medium bowl, stirring with a whisk. Add edamame mixture; toss to coat. Add arugula; toss.
Arrange tomato slices on a platter; top with arugula mixture and prosciutto.
Serves 2. Prep time: 25 minutes.