If you are addicted to the Trader Joe's Bistro Salad, this recipe is going to be in constant rotation at your house. Kale, edamame, garbanzos, and cranberries combine for a perfectly balanced salad that is better — and cheaper — than the original. Made with good-for-you ingredients, it's full of fiber and protein, making for a meal that keeps you energized and satisfied.
For the dressing:
3 tablespoons Meyer lemon juice
4 tablespoons extra-virgin olive oil
1 garlic clove, finely minced or crushed
3/4 teaspoon dried Italian herb blend
1/4 teaspoon kosher salt
For the salad:
4 cups finely chopped Tuscan kale, ribs removed
1 15-ounce can chickpeas, rinsed and drained
2/3 cup dried cranberries, soaked in hot water to hydrate
1 cup edamame beans, cooked and cooled
Fresh mint and basil
1/2 cup carrot shreds
1/2 cup cherry tomatoes, sliced in half
- Add all dressing ingredients to a large salad bowl and whisk until combined.
- In the same bowl, add the kale, chickpeas, cranberries and edamame. Mince a handful of mint and a handful of basil leaves and toss them in, along with some carrot shreds.
- Toss salad well to combine and top with cherry tomatoes.
Source: Calorie Count
- Salads, Main Dishes
- 4 servings
- Calories per serving