Food recipes
Greek-Style Edamame Salad
Greek-Style Edamame Salad Ingredients: water, bottled, generic edamame, frozen, prepared oil, olive, salad or cooking vinegar, red wine spices, oregano, dried salt, table pickles, cucumber, sour olives, ripe, canned (...
Greek-Style Edamame Salad
Ingredients:
water, bottled, generic
edamame, frozen, prepared
oil, olive, salad or cooking
vinegar, red wine
spices, oregano, dried
salt, table
pickles, cucumber, sour
olives, ripe, canned (small-extra large)
cheese, feta
Directions:
1.
Bring 8 cups water to a boil in a saucepan.
Add edamame; cook 3 minutes or until tender.
Drain.2.
Combine oil, vinegar, oregano, and salt in a medium bowl.
Stir in edamame and cucumber.
Sprinkle with olives and feta cheese.Sesame-Carrot Edamame Salad: Boil 1 1/2 cups frozen shelled edamame 3 minutes or until tender.
Drain.
Combine 2 tablespoons chopped fresh cilantro, 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons dark sesame oil, 1/2 teaspoon sesame seeds, and 1/4 teaspoon kosher salt in a medium bowl, stirring with a whisk.
Stir in edamame, 1 cup shredded carrot, and 1/4 cup sliced green onions.
Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 7.5g (sat 1g); SODIUM 143mgEdamame Succotash Salad: Boil 1 1/2 cups frozen shelled edamame 3 minutes or until tender.
Drain.
Melt 2 teaspoons butter in a large skillet over medium-high heat.
Add 1 cup fresh corn kernels, 1/2 cup chopped sweet onion, and 1 minced garlic clove; saute 4 minutes.
Stir in edamame, 1 pint halved cherry tomatoes, 1/2 teaspoon freshly ground black pepper, and 3/8 teaspoon kosher salt; saute 1 minute.
Stir in 1/4 cup chopped fresh basil.
Serves 4 (serving size: 3/4 cup) CALORIES 121; FAT 4.7g (sat 1.6g); SODIUM 210mgRadish and Chive Edamame Salad: Boil 1 1/2 cups frozen shelled edamame 3 minutes or until tender.
Drain.
Combine 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons white wine vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk.
Stir in edamame, 1 cup thinly sliced radishes, and 1/4 cup chopped fresh chives.
Serves 4 (serving size: 1/2 cup) CALORIES 100; FAT 7.2g (sat 1g); SODIUM 149mg
Ingredients:
water, bottled, generic
edamame, frozen, prepared
oil, olive, salad or cooking
vinegar, red wine
spices, oregano, dried
salt, table
pickles, cucumber, sour
olives, ripe, canned (small-extra large)
cheese, feta
Directions:
1.
Bring 8 cups water to a boil in a saucepan.
Add edamame; cook 3 minutes or until tender.
Drain.2.
Combine oil, vinegar, oregano, and salt in a medium bowl.
Stir in edamame and cucumber.
Sprinkle with olives and feta cheese.Sesame-Carrot Edamame Salad: Boil 1 1/2 cups frozen shelled edamame 3 minutes or until tender.
Drain.
Combine 2 tablespoons chopped fresh cilantro, 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons dark sesame oil, 1/2 teaspoon sesame seeds, and 1/4 teaspoon kosher salt in a medium bowl, stirring with a whisk.
Stir in edamame, 1 cup shredded carrot, and 1/4 cup sliced green onions.
Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 7.5g (sat 1g); SODIUM 143mgEdamame Succotash Salad: Boil 1 1/2 cups frozen shelled edamame 3 minutes or until tender.
Drain.
Melt 2 teaspoons butter in a large skillet over medium-high heat.
Add 1 cup fresh corn kernels, 1/2 cup chopped sweet onion, and 1 minced garlic clove; saute 4 minutes.
Stir in edamame, 1 pint halved cherry tomatoes, 1/2 teaspoon freshly ground black pepper, and 3/8 teaspoon kosher salt; saute 1 minute.
Stir in 1/4 cup chopped fresh basil.
Serves 4 (serving size: 3/4 cup) CALORIES 121; FAT 4.7g (sat 1.6g); SODIUM 210mgRadish and Chive Edamame Salad: Boil 1 1/2 cups frozen shelled edamame 3 minutes or until tender.
Drain.
Combine 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons white wine vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk.
Stir in edamame, 1 cup thinly sliced radishes, and 1/4 cup chopped fresh chives.
Serves 4 (serving size: 1/2 cup) CALORIES 100; FAT 7.2g (sat 1g); SODIUM 149mg