Spinach Salad with Edamame and Blueberries

Tired of the same old salad? This crisp, summer salad will delight you and your guests. Blueberries are in full bloom and great for your health. They’ve been found to reduce the risk of breast cancer, dementia and heart disease. The addition of edamame adds serious health benefits- breast cancer prevention, cholesterol reduction and maintenance of your digestive system. The recipe also boasts 55% of the Daily Value for vitamin C and 32% of the Daily Value for vitamin A. If you’re out of spinach, arugula or butter lettuce would work well. I am a huge fan of ginger paste, which can be found in the refrigerated section of the grocery near the salad dressings. Feeling frisky? Add some cooked, cooled quinoa or bulgur to the mix. Bon appetite!IngredientsSalad:1 bag baby spinach leaves1 pint fresh blueberries- rinsed1 cup edamame (green soybeans)1 cucumber- sliced and quartered1/2 cup almond slivers2 green onions, choppedDressing:1/4 cup canola oil1/4 cup lemon juice1 tsp. sesame seed oil1 tsp. ginger paste1 tsp. honeyDirectionsWash & dry spinach leaves and place in a large bowl. Add edamame, blueberries, chopped cucumbers, green onions and almonds.Whisk ingredients together for dressing. Drizzle dressing over salad (and toss) right before serving.Makes 8 servings. Nutrition information per serving: 183 calories, 12.75 grams fat, 6 grams protein, 13.2 grams carbohydrate, 3.6 grams fiber, 0 mg cholesterol, 17 mg sodium.