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Edamame with Mustard Vinaigrette




Source of Recipe


Cooking Light-10/02






List of 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
  






Instructions



1. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.
   
2. 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.
   
3. Yield: 6 servings (serving size: 1/2 cup). 124 cal, 4.1g fat, 8.6g pro, 12.4g carb, 0.7g fiber, 0mg chol, 1.9mg iron, 295mg sod, 44mg calc.