Edamame With Mustard Vinaigrette

"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!"
 
Download
photo by brokenburner photo by brokenburner
photo by brokenburner
Ready In:
25mins
Ingredients:
8
Yields:
3 cups
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Combine first 3 ingredients in a large bowl, stirring with a whisk.
  • Add oil, whisking until well blended.
  • Cook edamame in boiling water for 4 minutes.
  • Add onion and celery and cook an additional 1 minute.
  • Drain well.
  • Add edamame mixture to vinaigrette; toss well to coat.
  • Stir in parsley.
  • Chill at least 1 hour and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I love edamame; somehow, it just seemed like the red onion and celery shouldn't be there!! I didn't use the oil, and I used a teaspoon of dried parsley. If I'd make this again, I'd scale back on the other ingredients so that the edamame can be more front and center. Thanks for posting!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes