Ingredients ½ heaping teaspoon Dijon mustard
2 tablespoons wine vinegar or balsamic vinegar
½ cup extra virgin olive oil
1 teaspoon brown sugar
Freshly ground pepper
1 teaspoon grated fresh ginger
1 teaspoon seasoned salt
4 navel oranges peeled and sectioned OR 2 cans mandarin oranges
12 ounces shelled cooked edamame
½ cup walnut halves, toasted
Instructions Combine first 7 ingredients, whisk together until emulsified. Combine orange sections edamame, and walnuts. Just before serving, toss salad with about half of the vinaigrette, adding more if necessary.Slice oranges between the membranes to make “supreme” slices of orange sections. Mix gently with the cooked edamame and toss with enough of the Ginger Dressing to moisten the salad. Taste for salt and pepper and adjust as necessary. Crumble toasted walnuts on top and serve.
Notes
Serves 8 Calories 221 (37% from fat); Fat 9g (sat 2g, mono 3g, poly 3g); Protein 6g; Carbohydrate 30g; Fiber 3.3g; Cholesterol 0mg; Iron 1mg; Sodium 17mg; Calcium 37mg