Edamame and Mint Salad

Source: Everyday Food

Yield: 4 servings


  • 1 package (10 ounces) frozen edamame
  • 2 tablespoons unsalted butter
  • 5 cups (5 ounces) baby spinach
  • salt and pepper
  • ½ cup fresh mint leaves
  • =Instructions=

Cook edamame according to package instructions. Drain and toss with butter and spinach; season with salt and pepper.
Let cool slightly and add mint.

Nutrition Information

Per serving: 144 calories; 9g fat (4g saturated fat); 8g protein; 10g carbohydrates; 5g fiber.