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Walnut and Edamame Salad

This interesting side dish was developed by Elizabeth Karmel of Girls at the Grill. Serve it with grilled pork chops.

Ingredients ½ heaping teaspoon Dijon mustard

2 tablespoons wine vinegar or balsamic vinegar

½ cup extra virgin olive oil

1 teaspoon grated fresh ginger

½ teaspoon salt

½ teaspoon brown sugar

¼ teaspoon black pepper

4 navel oranges peeled and sectioned

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. Toss with vinaigrette.


Notes Yield: 6 servings

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

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