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.

Our recipes 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.