Chopped Mushroom Rainbow Salad

  • Serves: 6
  • Cooks In: 15 minutes
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Ingredients

Salad Ingredients
0.50 cup frozen, shelled edamame beans
200 g cup mushrooms, sliced
1 punnet of cherry tomatoes, chopped
2 kale, finely chopped
0.50 red cabbage, finely chopped
20 g (2 tbs) chives, chopped
2 large carrots, grated or chopped
Seeds from ½ pomegranate
Salad dressing Ingredients
0.33 cup extra virgin olive oil
0.25 cup balsamic vinegar
1 large tbs wholegrain mustard
Salt and pepper to taste

Method

1

Cook edamame beans in a pot of boiled salted water for 2 minutes. Drain, then refresh in cold water. Combine mushrooms, tomato, kale, cabbage, carrot, pomegranate seeds and chives in a large salad-serving bowl.

2

Drain edamame beans and add to salad.

3

Drizzle the salad dressing over the dish. Toss ingredients to combine.

Ingredients

Salad Ingredients
 0.50 cup frozen, shelled edamame beans
 200 g cup mushrooms, sliced
 1 punnet of cherry tomatoes, chopped
 2 kale, finely chopped
 0.50 red cabbage, finely chopped
 20 g (2 tbs) chives, chopped
 2 large carrots, grated or chopped
 Seeds from ½ pomegranate
Salad dressing Ingredients
 0.33 cup extra virgin olive oil
 0.25 cup balsamic vinegar
 1 large tbs wholegrain mustard
 Salt and pepper to taste

Directions

1

Cook edamame beans in a pot of boiled salted water for 2 minutes. Drain, then refresh in cold water. Combine mushrooms, tomato, kale, cabbage, carrot, pomegranate seeds and chives in a large salad-serving bowl.

2

Drain edamame beans and add to salad.

3

Drizzle the salad dressing over the dish. Toss ingredients to combine.

Chopped Mushroom Rainbow Salad

Tags:

 Salad

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