Edamame With Mustard Vinaigrette

By Hester

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!

Ingredients

• 1 ½ tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon sea salt or ½ teaspoon salt
• 1 teaspoon extra virgin olive oil
• 1 lb frozen shelled edamame , thawed
• 1 cup thinly sliced red onion
• ½ cup finely chopped celery
• 1 tablespoon fresh parsley

Details

Servings 6
Preparation time 20mins
Cooking time 25mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Combine first 3 ingredients in a large bowl, stirring with a whisk.

2 Add oil, whisking until well blended.

3 Cook edamame in boiling water for 4 minutes.

4 Add onion and celery and cook an additional 1 minute.

5 Drain well.

6 Add edamame mixture to vinaigrette; toss well to coat.

7 Stir in parsley.

8 Chill at least 1 hour and serve.