email this pageIngredients
1/2 heaping teaspoon Dijon mustard
2 tablespoons wine vinegar or balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon pepper
4 navel oranges, peeled and sectioned
12 ounces shelled cooked edamame
1/2 cup walnut halves, toasted
Instructions
2 tablespoons wine vinegar or balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon pepper
4 navel oranges, peeled and sectioned
12 ounces shelled cooked edamame
1/2 cup walnut halves, toasted
Prepare a vinaigrette by combining mustard, vinegar, olive oil, ginger, salt, sugar and pepper. Whisk together until emulsified. Combine orange sections, edamame and walnuts. Toss with vinaigrette. Serves 8.
By the Soy Council, "This and That," February 2006.
Nutritional Information
By the Soy Council, "This and That," February 2006.
Per serving: 223 calories, 4g fat, 238mg sodium.
