Edamame With Mustard Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Healthy edamame in a tangy vinaigrette. Blanching the celery and onion mellows their flavors so they don't overpower the other ingredients. Originally from a Cooking Light magazine. A delicious side salad that's so good for you! Ingredients:
1 1/2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/2 teaspoon sea salt or 1/2 teaspoon salt |
1 teaspoon extra virgin olive oil |
1 lb frozen shelled edamame, thawed |
1 cup thinly sliced red onion |
1/2 cup finely chopped celery |
1 tablespoon fresh parsley |
Directions:
1. Combine first 3 ingredients in a large bowl, stirring with a whisk.
2. Add oil, whisking until well blended.
3. Cook edamame in boiling water for 4 minutes.
4. Add onion and celery and cook an additional 1 minute.
5. Drain well.
6. Add edamame mixture to vinaigrette; toss well to coat.
7. Stir in parsley.
8. Chill at least 1 hour and serve.
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