Edamame with Mustard Vinaigrette

Randy Mayor; Melanie J. Clarke

Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 30%
  • Fat: 4.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 8.6g
  • Carbohydrate: 12.4g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 295mg
  • Calcium: 44mg

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

Preparation

  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.
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