Time for something pretty and healthy.
Do you snack on edamames? So many people do. They've become such a popular food item over the last several years. I never have really gotten in to them. Until now.
I recently took a great cooking class over at Williams-Sonoma. The kind where you sit down at a nice place setting, real plates and flatware, watch the chef create tremendous dishes, and then EAT!
A night of healthy, fresh dishes was in order. They were all wonderful, but this particular salad stood out. All fresh ingredients with a lot of protein and vitamins. Super easy to make, and a perfect side dish.
We were having a potluck at work several days later so I decided to make this salad and surprise all the "healthy addicts" I work with. The loved it! The dressing is so light and fresh it really stands out in this salad. So don't skip the dressing...it makes the dish!
Spring is a perfect time to try this salad. Oranges are still in season, so grab some and make this right away! Great for a brunch, picnic, or a grilling party! It would even go great with your Cinco De Mayo party!
Enjoy!
Edamame and Orange Salad
adapted from Williams-Sonoma
Serves 4
1 package (10 or 12 oz.) frozen shelled edamame
2 navel oranges
1/2 cup finely diced red onion
1/4 cup minced red bell pepper
3 Tbs. rice vinegar
2 Tbs. canola oil
1 tsp. reduced-sodium soy sauce
1/2 tsp. grated orange zest
1/2 tsp. peeled and grated fresh ginger
1/4 cup fresh cilantro leaves
Place edamame in a large bowl and set aside to thaw.
Cut a thick slice off the top and bottom of each orange to reveal the flesh. Stand the orange upright on a cutting board. Following the contour of the fruit and rotating it with each cut, slice downward to remove the peel, pith and membrane. Holding the fruit over the bowl of edamame, cut along each side of the membrane between the sections, letting each freed section drop into the bowl. Squeeze excess membranes over a small bowl to get any remaining orange juice. Set aside.
Cut a thick slice off the top and bottom of each orange to reveal the flesh. Stand the orange upright on a cutting board. Following the contour of the fruit and rotating it with each cut, slice downward to remove the peel, pith and membrane. Holding the fruit over the bowl of edamame, cut along each side of the membrane between the sections, letting each freed section drop into the bowl. Squeeze excess membranes over a small bowl to get any remaining orange juice. Set aside.
Add onion and bell pepper to the large bowl.
In the small bowl with the orange juice, add the rice vinegar, canola oil, soy sauce, orange zest and ginger. Whisk until blended.
Pour the dressing over the vegetables and stir gently to mix. Transfer to a serving bowl, garnish with the cilantro and serve.
Hi! Beth, I found you on Pinterest. I was looking for edamame and citrus, there you were. This looks delicious! I can't wait to try it. I will be following on GFC and Pinterest. Glad to meet another southern girl! Have a great day!
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