I have a confession. I didn’t eat as well I should have during the holidays. I’ve recommitted to eating healthier and am focusing on finding new recipes to make my meals more interesting. One of my new favorite healthier recipes is Edamame and Artichoke Salad. And the best part is, it’s as easy to make as it is healthy and delicious.
I’m excited to be participating in the blog tour for The MD Factor Diet, especially since I’m not alone in refocusing on eating healthier as the new year starts. I was able to review The MD Factor Diet book and discover this recipe and other healthier, tasty recipes. Additionally, the book shares information about metabolism dysfunction and the role it plays in weight gain and other health issues. You can learn more about Dr. Caroline J. Cederquist and The MD Factor Diet at her website or on Twitter.
Edamame and Artichoke Salad
The ingredients were easy to pick up at the grocery store, no special shopping trips are needed. Preparation took less than 10 minutes. I’ll share the recipe below. I made a special lunch for my oldest “baby” and I to share before she returned to college last week. I added some whole wheat crackers to go with the high protein low carb salad. It was a wonderfully delicious lunch with wonderful company.My daughter and I both thoroughly enjoyed the Edamame and Artichoke Salad. If you’re looking for a healthier salad to add to your recipe collection, this Edamame and Artichoke Salad should definitely be included. Thanks to Caroline J. Cederquist, M.D. and BenBella Books, Inc. I’m able to offer you the chance to win your own copy of The MD Factor Diet in the giveaway below. But first be sure to print out your own copy of the recipe.
- 16 oz. package frozen edamame, shelled
- 1 Tbsp olive oil
- 4 shallots, thinly sliced
- 14 oz. can of artichoke hearts, packed in water
- 1/4 cup sun-dried tomatoes
- 1/4 cup fresh-squeezed lemon juice
- 1. Heat the shelled edamame in the microwave for about 2 minutes, until heated. through.
- 2. Heat the olive oil in a large skillet over medium heat and add the shallots. Cook until slightly brown and soft.
- 3. Chop the artichoke hearts in half and place in a medium-size bowl. Add the cooked edamame, shallots, sun-dried tomatoes and lemon juice. Stir to combine all ingredients and serve.
- If the shallots you find are smaller like the ones I found, I'd double the number of shallots.
- I couldn't find artichokes packed in water. I thoroughly rinsed in water the artichokes I did find packed in oil.
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