We were having a pot luck function at work (it's a recession). The germphobe in me hates pot luck, so I always make sure I bring something I can eat plenty of since it is likely the only thing I will eat. This salad is a great option. I've probably made this Epicurios salad a dozen times and it's healthy, easy, unique and delicious.
Prep time: 40 minutes
1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods) - buy the pre-shelled kind to save yourself time
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced
Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)
Per serving: calories, 98; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0
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