Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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

Recipe by Cooking Light October 2002

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

124 calories; calories from fat 30%; fat 4.1g; saturated fat 0.5g; mono fat 1.2g; poly fat 1.6g; protein 8.6g; carbohydrates 12.4g; fiber 0.7g; cholesterol 0mg; iron 1.9mg; sodium 295mg; calcium 44mg.
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