Spinach and Edamame Salad with Ginger-Miso Dressing No Cooking Required and 5 Minute Prep

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Spinach and Edamame Salad with Ginger-Miso Dressing No Cooking Required and 5 Minute Prep

Share your meal with @realhomechef Tell us what you thought at www.homechef.com/8572 Make the Salad • Thoroughly rinse any fresh produce and pat dry. Place edamame in a microwave- safe bowl and microwave until warm, 1-2 minutes. Toss spinach mix, tomatoes, edamame, matchstick carrots, and dressing to combine. Top with wonton strips and crispy red peppers. Bon appétit! Customize It Instructions • If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine. • If using scallops, pat dry and season all over with a pinch of salt and pepper. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 In your box minutes per side. Remove from burner and 3 oz. Matchstick Carrots add to salad as desired. Scallops will vary 4 oz. Grape Tomatoes in amount as they are portioned by weight. 4 oz. Miso Dressing Don’t worry, the sweet flavor and tender 3 oz. Edamame 5 oz. Baby Spinach texture will be the same. ½ oz. Crispy Red Peppers ½ oz. Wonton Strips Customize It Options 8 oz. Scallops 12 oz. Fully Cooked Roasted Chicken Breast–Double Portion *Contains: wheat, soy, shellfish (scallops) You will need Microwave-Safe Bowl Entrée Salads Spinach and Edamame Salad with Ginger-Miso Dressing no cooking required and 5 minute prep NUTRITION per serving–Calories: 439, Carbohydrates: 34g, Fat: 31g, Protein: 10g, Sodium: 821mg. Prep & Cook Time Cook Within Difficulty Level Spice Level Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients. 5 days *Nutrition & allergen information varies based on menu selection and ingredient availability. Review protein and meal labels for updated information. 5-10 min. Easy Not Spicy.

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