Edamame and Walnut Salad

Ingredients:

  • 1/2 tsp. Dijon mustard
  • 2 Tbsp. wine vinegar or balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp. brown sugar
  • freshly ground pepper
  • 1 tsp. grated fresh ginger
  • 1 tsp. seasoned salt
  • 4 navel oranges, peeled and sectioned OR 2 cans mandarin oranges
  • 12 oz. edamame, shelled & cooked
  • 1/2 cup walnut halves, toasted

Directions:

  1. Combine the first 7 ingredients, whisk together until emulsified into a dressing
  2. Combine oranges, edamame and walnuts
  3. Just before serving, toss salad with about half of the dressing, adding more if necessary
  4. Slice oranges between the membranes to make “supreme” slices of orange sections
  5. Mix gently with the cooked edamame and toss with enough of the dressing to moisten the salad
  6. Taste for salt and pepper; adjust as necessary
  7. Crumble toasted walnuts on top and serve

Serves 8

Calories 221; Fat 9 g (Sat. 2 g; Mono 3 g; Poly 3 g); Protein 6 g; Carbohydrate 30 g; Fiber 3.3 g; Cholesterol 0 mg; Iron 1 mg; Sodium 17 mg; Calcium 37 mg