Layered Summer Salad with Edamame


Layered Summer Salad with EdamameIngredients

  • 4 cups shredded fresh spinach or lettuce
  • 1 ½ cups shredded carrots, yellow squash, or zucchini
  • 2 cups sliced fresh mushrooms
  • 1 small red onion, halved and thinly sliced
  • 2 cups sliced fresh heirloom tomatoes
  • 1-10 oz. pack frozen shelled edamame, thawed
  • ½ cup reduced fat mayonnaise
  • ½ cup fat-free Greek yogurt
  • ¼ cup chopped fresh basil
  • 1 tsp. salt-free seasoning blend
  • 4 slices turkey bacon, cooked, crumbled


  1. Layer  spinach, 1 cup of the shredded carrots, mushrooms, onion, tomatoes and edamame in a 3-qt. serving bowl.
  2. Mix mayo, yogurt , basil and seasoning blend.  Spread evenly over salad to seal; cover.  Refrigerate for 5 hours or overnight. 
  3. Sprinkle with remaining ½ cup carrots and bacon just before serving. 

Test Kitchen Tip

Layer 2 cups chopped, cooked chicken or shrimp in the salad, if desired.

This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.