Edamame with Mustard Vinaigrette

Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.

Yield: 6 servings (serving size: 1/2 cup)

Ingredients

• 1 1/2  tablespoons  red wine vinegar
• 1  tablespoon  Dijon mustard
• 1/2  teaspoon  sea salt
• 1  teaspoon  extra-virgin olive oil
• 1  pound  frozen shelled edamame, thawed
• 1  cup  thinly sliced red onion
• 1/2  cup  finely chopped celery
• 1  tablespoon  chopped fresh parsley

Preparation

Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.

Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.

Nutritional Information

Calories:

124 (30% from fat)

Fat:

4.1g (sat 0.5g,mono 1.2g,poly 1.6g)

Protein:

8.6g

Carbohydrate:

12.4g

Fiber:

0.7g

Cholesterol:

0.0mg

Iron:

1.9mg

Sodium:

295mg

Calcium:

44mg