Ham and Edamame Chop Salad

Ham and Edamame Chop Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Carb Control Cookbook. Recipe Credit: . Photo Credit: Kelly Campbell Photography.

This recipe from The Diabetes Carb Control Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.

  • Prep time
    10 min
  • Servings
    4 Servings
  • Serving size
    2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 200

  • Total Fat 9g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 530mg
  • Total Carbohydrate 15g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 17g
  • Potassium 720mg
  • Phosphorus 310mg

Choices/Exchanges: 1/2 Starch, 2 Vegetable, 2 Lean meat, 1/2 Fat



  • light mayonnaise
    1/4 cup
  • sour cream (fat-free)
    1/3 cup
  • medium garlic (minced)
    1 clove
  • cider vinegar
  • dried dill (dried)
    1 tbsp
  • romaine lettuce (chopped)
    6 cup
  • fresh shelled edamame
    1 cup
  • extra-lean ham (diced)
    4 oz
  • medium cucumber (peeled and chopped)
  • green bell pepper (diced)
    1/2 cup
  • red onion (diced)
    1/3 cup
  • Swiss cheese (very thinly sliced, reduced-fat, torn in small pieces)
    2 oz
  • large hard boiled eggs (peeled and halved)


  1. In a small bowl, stir together the dressing ingredients.

  2. In a large bowl, combine the salad ingredients, except the eggs. Cut the eggs in half, discard two yolk halves, and chop the remaining eggs. Add eggs to the salad with the dressing and toss until well coated.