Edamame and Caramelized Onion Salad (Guy Fieri) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 small onion, diced |
kosher salt and freshly cracked black pepper |
10 ounces greek yogurt, drained |
3 tablespoons finely chopped fresh cilantro |
1 tablespoon lime juice |
2 teaspoons minced shallot |
1 teaspoon agave nectar |
kosher salt and freshly cracked black pepper |
1 pound shelled and frozen edamame, thawed |
1 cup snow peas, cleaned and finely julienned |
2 cups cherry tomatoes, quartered |
kosher salt and freshly cracked black pepper |
Directions:
1. For the caramelized onions: In a medium pot, add the butter and set over medium-high heat. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process. Season and remove from the heat. Set aside.
2. For the dressing: Mix the yogurt with the cilantro, lime juice, shallots and agave nectar. Season with salt and pepper. Refrigerate until ready for use.
3. For the salad: Combine the edamame, snow peas and tomatoes in a large mixing bowl. Add the dressing and the caramelized onions and toss thoroughly coat. Season with salt and pepper.
4. To serve, spoon the salad into a serving dish.
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