CARROT AND EDAMAME SALAD
WITH RICE VINEGAR DRESSING
1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
5 medium carrots, peeled, coarsely grated
1/3 cup thinly sliced green onions
2 Tbsp. chopped fresh cilantro
2 Tbsp. rice vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. vegetable oil
1 garlic clove, minced
salt and pepper
Combine first 4 ingredients in medium bowl.
Whisk vinegar, lemon juice, oil, and garlic in small bowl to blend.
Add to edamame mixture; toss to coat. Season to taste with salt and pepper.
Can be made 3 hours ahead. Cover and chill.
Source: Capay Organic
WITH RICE VINEGAR DRESSING
1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
5 medium carrots, peeled, coarsely grated
1/3 cup thinly sliced green onions
2 Tbsp. chopped fresh cilantro
2 Tbsp. rice vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. vegetable oil
1 garlic clove, minced
salt and pepper
Combine first 4 ingredients in medium bowl.
Whisk vinegar, lemon juice, oil, and garlic in small bowl to blend.
Add to edamame mixture; toss to coat. Season to taste with salt and pepper.
Can be made 3 hours ahead. Cover and chill.
Source: Capay Organic
MsgID: 3136628
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Recipes on a Diet
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Recipes on a Diet
Board: Daily Recipe Swap at Recipelink.com
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