Marinated Edamame Salad
Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan 1998.
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons water
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice
1/2 teaspoon garlic, minced
1/4 cup white wine vinegar
1/8 teaspoon black pepper
1/2 teaspoon lemon peel, grated
Dash of salt
1/4 tsp. each: basil, marjoram, rosemary, thyme
2 cups green beans, cut in 2-inch lengths
2 cups cooked and shelled edamame beans
1 medium scallion, chopped
1/2 cup red bell pepper, chopped
1 stalk celery, diced
2 tablespoons parsley, minced
1 cucumber, coarsely chopped
2 heads Belgian endive lettuce
Whisk together the dressing ingredients; adjust seasonings to taste. Set aside.
Put green beans in a microwave-proof dish with 1/4 cup water. Cover and microwave on high about 3-4 minutes until crisp-tender (or steam). Drain well. Add edamame.
Toss the bean mixture and remaining salad ingredients, except lettuce, in a medium bowl. Whisk dressing again, pour over salad and toss. Cover and refrigerate at least one hour. When ready to serve, arrange endive on salad plates. Top with marinated bean mixture. Serves 4 as a light lunch – just add your favorite bread.
Calories 263, Fat 13.5 g, Protein 15 g, Carb 27 g, Fiber 8 g, Cholesterol 0 mg, Vit. A 268 RE, Vit. C 82 mg, Sodium 129 mg, Calcium 214 mg, Iron 4 mg.
WW Points: 6
Cal: 263 ; Fat: 13.5 ; Fiber: 4