Mushroom, Edamame & Tomato Salad With Smoked Paprika Dressing
This vibrant and flavorful mushroom and edamame salad is a perfect dish for a light and nutritious meal. The earthy mushrooms, tender edamame, and juicy cherry tomatoes are brought together with a tangy and smoky dressing that enhances the natural flavors of the ingredients. It's a delightful combination that will surely please your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 16 oz. crimini mushrooms, thinly sliced
- Salt and pepper to taste
- 2 bags (9 oz) each edamame in pods
- 1 cup cherry tomatoes, cut in half
- Dressing:
- 1 tbsp plus 1 tsp port wine (or sherry) vinegar
- 1 tsp smoked paprika
- Pinch of salt
- 3 tbsp olive oil
Instructions
- Heat olive oil in a large frying pan set over medium heat. Add mushrooms and cook, stirring occasionally, until tender and just starting to brown, about 5 minutes. Season mushrooms with salt and pepper.
- Meanwhile, cook edamame according to package instructions, rinse under cold water and remove edamame from the pods. Discard pods.
- Add the edamame and cherry tomatoes to the mushroom mixture and stir gently until just heated.
- For the dressing, whisk together port wine vinegar (sherry vinegar will also work here), smoked paprika and salt. Slowly pour in olive oil, whisking constantly.
- Arrange the mushroom and edamame salad in serving dishes and drizzle with dressing. Serve.
Yield
Serves 4 as side dish.
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 163 kcal
- Carbohydrate Content: 7 g
- Protein Content: 3 g
- Fat Content: 14 g
- Saturated Fat Content: 2 g
- Sodium Content: 12 mg
- Fiber Content: 1 g
- Sugar Content: 3 g
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