Lunch Recipe

Asian-Inspired Edamame Salad

This deliciously bright salad has crunch and flavor and is quick to put together. Serve cold or at room temperature.

INGRIDIENT

¼ cup sliced almonds

2 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon white sugar

2 cloves garlic, minced

½ teaspoon freshly grated ginger

salt and ground black pepper to taste

2 (16 ounce) packages shelled edamame (green soybeans)

1 (15 ounce) can baby corn, drained and cut into bite-size pieces

1 (8 ounce) can water chestnuts, drained and sliced into thin strips

1 bunch radishes, halved and thinly sliced

3 green onions, cut thinly on a diagonal

¼ cup chopped cilantro

DIRECTION

Step: 1

Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.

Step: 2

Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.

Step: 3

Combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. Serve cold or at room temperature.

NUTRITION FACT

Per Serving: 251 calories; protein 16.1g; carbohydrates 21.4g; fat 12.7g; sodium 288.7mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb