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Edamame with Mustard Vinaigrette

Randy Mayor; Melanie J. Clarke
Yield 6 servings (serving size: 1/2 cup)
Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.

Ingredients

  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 teaspoon extra-virgin olive oil
  • 1 pound frozen shelled edamame, thawed
  • 1 cup thinly sliced red onion
  • 1/2 cup finely chopped celery
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 124
  • caloriesfromfat 30 %
  • fat 4.1 g
  • satfat 0.5 g
  • monofat 1.2 g
  • polyfat 1.6 g
  • protein 8.6 g
  • carbohydrate 12.4 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 295 mg
  • calcium 44 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.

  2. Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.