Christina Oriel, special to wtop.com
We're particularly big on our Edamame Beet Salad, which has been served at many a College & Cook dinner party.
Something about the crunch of the sunflower seeds, the tanginess of the goat cheese and the brightness of the beets make for the most perfect of combos.
If nothing else, we hope this recipe gives you some inspiration next time you pay a visit to your school's salad bar! No fresh fruit offered? Why not grab an orange á la carte and throw it into your own salad?
Edamame Beet Salad
4 cups (about 4 ounces) spring mix greens
2 cups pre-cooked beets, cubed
1 cup cooked, shelled edamame (if frozen, defrost them)
1 cup chopped cherry tomatoes
1/2 cup lightly salted sunflower seeds
1 to 2 tablespoons balsamic vinaigrette
1/2 cup crumbled goat cheese
1/4 cup dried cranberries (optional)
1. In a large bowl, combine spring mix, beets, edamame and tomatoes.
2. Mix in sunflower seeds and drizzle with balsamic vinaigrette dressing.
3. Sprinkle goat cheese on top.
4. Chill until ready to serve.
Time: 10 minutes Servings: 1
See the recipe featured in College & Cook.
Editor's Note: College & Cook Magazine is the first publication for all things food and college and works with students from more than 50 campuses nationwide. The student-run quarterly digital magazine was founded by George Washington University junior Audrey Scagnelli. Check it out at www.collegeandcook.com. Follow @collegeandcook on Twitter and Pinterest.
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