Edamame And Orange Salad
Brighten up your table with this vibrant orange and edamame salad, featuring a zesty dressing that ties together the flavors of the fresh vegetables. Enjoy the crisp edamame alongside juicy orange segments, all tossed with a light and tangy dressing for a refreshing and nutritious dish. Garnished with fragrant cilantro leaves, this salad is a flavorful addition to any meal.
— Constant Cookbook
Ingredients
- 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
Instructions
- Bring a saucepan three-fourths full of water to a boil. Add the edamame and cook according to the package instructions. Drain well. 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 a bowl, cut along each side of the membrane between the sections, letting each freed section drop into the bowl. Cut each orange section crosswise into 3 or 4 pieces.
- In a salad bowl, combine the oranges, edamame, onion and bell pepper.
- In a small bowl, whisk together the rice vinegar, canola oil, soy sauce, orange zest and ginger until blended.
- Pour the dressing over the vegetables and stir gently to mix. Transfer to a serving bowl, garnish with the cilantro and serve. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
Comments
No comments found.