Asian Salad with Edamame and Ginger Soy Vinaigrette
Who thinks edamame is fun to eat? I do! I do! I should sit and eat it more often now that I have added it along with pistachios to the top of my favorite healthy snacks list. The little beans, popped out of their shells, were also the perfect ingredient for the Asian salad I threw together this weekend for vegetarian night. They are a complete protein by themselves so were just what we needed in our salad.
3 c. spring mix
6 snow peas, halved, lengthwise
1 carrot, peeled and shaved into long strips
2 crimini mushrooms, sliced
3/4 c. broccoli florets
1/2 c. sliced green onions
Ginger Soy Vinaigrette:
1 clove garlic, minced
2 tsp. sesame oil
1 T soy sauce
1/2 tsp. honey
1 tsp. rice vinegar
1 tsp. minced, fresh ginger
1/2 tsp. chinese parsley (cilantro), minced
1 T green onion, sliced horizontally
2 T water
Combine salad ingredients.
Whisk together dressing ingredients and drizzle over salad.
2 dinner portions or 4 side portions