A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Edamame Salad
- add review
- #76190
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
Edamame
2 pounds frozen, shelled edamame
4 quarts water
2 tablespoons salt
Dressing
1/2 cup rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 tablespoon honey
1 teaspoon lemon juice
1 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 cup shredded carrots
1 tablespoon finely minced shallot
directions
For the edamame: Add salt to water in a large stock pot. Bring to boil, and add edamame. Cook for five minutes and drain. Rinse immediately with cold water. Drain well and set aside.
For the dressing: In a large, non-reactive bowl, whisk vinegar, oil, soy sauce, honey, lemon juice, salt and white pepper.
Add drained edamame to bowl. Add carrots and shallot. Toss well to combine. Chill at least two hours.
Bring to room temperature 30 minutes before serving.
added by
gjgee
nutrition data
45 calories, 3 grams fat, 4 grams carbohydrates, 0 grams protein per serving.
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reviews & comments
September 22, 2010
LOVE this salad...Very flavorful and filling. I also add chopped green onions and cilantro to the recipe. Taste just like the Edamame Salads found on a great salad bar - but not $7.99 per pound!