Edamame with Mustard Vinaigrette

3 Reviews
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Randy Mayor; Melanie J. Clarke
Yield:
6 servings (serving size: 1/2 cup)
October 2002
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 124
  • Caloriesfromfat 30%
  • Fat 4.1g
  • Satfat 0.5g
  • Monofat 1.2g
  • Polyfat 1.6g
  • Protein 8.6g
  • Carbohydrate 12.4g
  • Fiber 0.7g
  • Cholesterol 0.0mg
  • Iron 1.9mg
  • Sodium 295mg
  • Calcium 44mg

How to Make It

Step 1

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

Step 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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