Environmental Nutrition: Mini meals vs. three squares
Makes 4 Servings
1 (10 ounce) package frozen, shelled edamame, thawed
1 large red bell pepper
1/3 cup sliced almonds, roasted
2 tablespoons almond oil
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
Sea salt to garnish
1. Trim and seed bell pepper; slice into very thin strips, each about 1 1/2-inches along; combine with thawed edamame and almonds in medium bowl.
2. In a small bowl, whisk together oil, vinegar and soy sauce. Pour over salad and toss gently.
3. Garnish with a light sprinkle of sea salt and serve. Or, cover and refrigerate up to three days.
Nutrition per serving: 243 calories, 16 grams (g) fat, 14 g carbohydrate, 13 g protein, 5 g fiber, 310 milligrams sodium
Recipe courtesy of the Almond Board of California.
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
