Tired of the same old salads? Try edamame
| • | Five questions with a master chef |
By Elaine Magee
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Q. I have a hard time finding salad ingredients in the winter months. Do you have a vegetable salad recipe that will work in winter?
A. I hear you about the lack of salad ingredients through winter. I feel like I'm serving the same vegetables and fruits over and over again. Time to get a little creative. I saw this edamame (whole soybean) salad in a deli and it inspired this winter rendition.
Lightly cooked edamame (from frozen) are paired with a popular vegetable, zucchini squash, and some red onion and currants are added to make it a little more texturally interesting. A light dressing made with apple cider vinegar, mustard, and just a teaspoon of honey and a tablespoon of canola oil is drizzled over the top and it's ready to serve.
EDAMAME WINTER SALAD
Dressing:
Add edamame to microwave-safe covered dish and cook on high for 2 minutes. Set aside to cool.
Add squash to microwave-safe covered dish and cook on high for 2 minutes. Set aside to cool.
Add cooled edamame, squash, red onion, currants, oregano and thyme to medium-size serving bowl and toss to blend.
In small bowl, add the dressing ingredients and whisk to blend well. Drizzle over the edamame mixture and toss to mix everything together.
Cover and chill in refrigerator until ready to serve. It will keep for a couple of days in the refrigerator.
Makes about 8 (1/2-cup each) servings.
Elaine Magee is a registered dietitian, and her new book is "Food Synergy." Learn more at www.recipedoctor.com.
