So Good and Easy! Buy the store bought dressing as a time saver or make the homemade dressing recipe (below) and you’ll be blown away by how good it tastes without preservatives and chemicals. Either way, here’s a good recipe to double or triple. It keeps well in the refrigerator if covered tightly, for a week. Before serving, add another tablespoon of dressing, or to taste, and fold into salad. Simply add a protein, and this becomes a glorious clean eating main dish salad.
Edamame, Tomato & Carrot Couscous Salad
Prep time
Cook time
Total time
Don't be fooled by how easy this is to make! It's so delicious!
Author: Linda Davis
Recipe type: Salad, Side dish
Cuisine: Californian
Serves:: 4 C
Ingredients:
- Salad Ingredients:
- 1 C Edamame, frozen
- 1 T Water
- 1 C Couscous, uncooked
- 1 C Shredded Carrots
- ½ C Grape Tomatoes, Sliced in half lengthwise
- ½ C Feta Cheese, crumbled
- 2 t Shallot, finely minced
- ½ t Kosher sea salt
- ¼ t Freshly ground pepper
- 2-3 T Newman’s Own Creamy Caesar Dressing
- Optional Dressing Ingredients:
- ½ C Best Foods Mayonnaise
- 1 ½ T White Wine vinegar
- 1 T Parmesan cheese, finely grated
- 1 t Worcestershire sauce
- 1⁄4 t Freshly squeezed lemon juice
- 1⁄4 t Ground dry mustard
- 1⁄8 t Kosher sea salt
- 1⁄8 t Garlic powder
- 1⁄8 t Onion powder
- 1⁄8 t Freshly ground black pepper
- ⅛ t Dried Basil
- ⅛ t Dried oregano
Directions:
- For Salad:
- Cook edamame by steaming in microwave with water for 2 ½ to 3 minutes.
- Rinse under cool water, drain and cool cooked edamame.
- Set aside.
- Cook couscous according to package directions.
- Fluff, then cool for 5 minutes.
- In a medium bowl, combine rest of salad ingredients, add edamame and stir well.
- Add cooled couscous and fold into bowl.
- Serve at room temperature or chilled.
- Optional Dressing directions:
- Combine all ingredients and pulse in a food processor for about 30 seconds.
- Pour into a small container with a tight fitting lid.
- Chill the dressing for two hours before serving.
- Dressing makes about ½ cup.
- You will have some left over.
- It will last about 1 week, tightly covered and refrigerated.
