Edamame and Walnut Salad (GF)
Courtesy of The Soyfoods Council
Servings: 8
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 1/2 heaping tsp. Dijon mustard
* 2 Tbsp. wine vinegar or balsamic vinegar
* 1/2 c. extra virgin olive oil
* 1 tsp. brown sugar
* freshly ground pepper
* 1 tsp. grated fresh ginger
* 1 tsp. seasoned salt
* 4 navel oranges peeled and sectioned OR 2 cans mandarin oranges
* 12 oz. shelled cooked edamame
* 1/2 c. walnut halves, toasted
* 2 Tbsp. wine vinegar or balsamic vinegar
* 1/2 c. extra virgin olive oil
* 1 tsp. brown sugar
* freshly ground pepper
* 1 tsp. grated fresh ginger
* 1 tsp. seasoned salt
* 4 navel oranges peeled and sectioned OR 2 cans mandarin oranges
* 12 oz. shelled cooked edamame
* 1/2 c. walnut halves, toasted
What to do:
1. Combine first 7 ingredients, whisk together until emulsified to make Ginger Dressing.
2. Slice oranges between the membranes to make "supreme" slices of orange sections. Mix gently with the cooked edamame and toss with enough of the prepared Ginger Dressing to moisten the salad. Taste for salt and pepper and adjust as necessary. Crumble toasted walnuts on top and serve.
2. Slice oranges between the membranes to make "supreme" slices of orange sections. Mix gently with the cooked edamame and toss with enough of the prepared Ginger Dressing to moisten the salad. Taste for salt and pepper and adjust as necessary. Crumble toasted walnuts on top and serve.
Nutritional information:
Calories: 221; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 30g; Fiber: 3g; Protein: 6g; Sodium: 17mg;