Salad Week – Beet Edamame and Goat Cheese Salad

So the calendar says spring.

Though the thermometer doesn’t agree.

Looks like here in the Northeast we’re going to be going straight from winter…

To summer.

At least that’s what they’re telling me.

Time to get back in bathing suit shape.

So I hereby christen this…


My boys love the salads!

This one comes together quick and easy.

Add some grilled chicken or shrimp for a more filling meal

Beet, Edamame, and Goat Cheese Salad with Raspberry Vinagrette

vegetarian salads healthy eating for kids featured dinners on a dime 2    Salad Week   Beet Edamame and Goat Cheese Salad


2 heart romaine lettuce, torn

1 small can sliced beets, drained

1/4 cup shelled edamame

1/2 small red onion

4 ounces goat cheese crumbled

1 t oregano

2 T raspberry jam

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil



In a large bowl toss together lettuce, beets, edamame, red onion and goat cheese.

In a smaller bowl combine oregano, jam, and vinegar.  Stir well to thin out the jam.  Slowly stream in your olive oil while whisking the dressing.  Season with S&P.

Pour dressing over salad and serve.

Related posts:

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  2. Quick and Light Herb Salad
  3. It’s a Miracle Pasta Salad
  4. Twirly Whirly Pasta Salad
  5. Steak n’ Cheese Sangies


  1. this post title made me drool! I LOVE all of those ingredients so I’ll be trying this SOON :) Thanks!

  2. Salad it is! We got our FIRST warm day today and I started on the ‘straight and narrow’ this morning! Too much indulgence in jellybellies over the weekend!

    Great salad recipe! :-)

  3. Oh that looks so yummy! That dressing sounds wonderful. Thanks for sharing it with us!

  4. This looks so delish! I just love “salad for din-din” nights! :) Giving this one a try!

  5. Sounds great Alex! I love a good salad anytime of the year. This one fits the bill!

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