Mushroom & Edamame Salad with Smoked Paprika Dressing {A Giveaway}
The recipe Mushroom & Edamame Salad with Smoked Paprika Dressing {A Giveaway} can be made in about 45 minutes. For $1.7 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 210 calories, 10g of protein, and 14g of fat each. 1375 people were glad they tried this recipe. It works well as a side dish. This recipe from Cookin Canuck requires port wine, crimini mushrooms, edamame, and salt and pepper. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is awesome. Similar recipes include Smoked Paprikan Edamame Bean Dip, Grilled Flank Steak Salad with Smoked Paprika Dressing, and Edamame (Soy Bean) Dip with Smoked Paprika & Garlic.
Servings: 4
Ingredients:
1 cup cherry tomatoes, cut in half
16 oz. crimini mushrooms, thinly sliced
2 bags (9 oz) each edamame in pods
3 tbsp olive oil
1 tbsp plus 1 tsp port wine (or sherry) vinegar
Pinch of salt
Salt and pepper to taste
1 tsp smoked paprika
Equipment:
frying pan
whisk
Cooking instruction summary:
Heat olive oil in a large frying pan set over medium heat. Add mushrooms and cook, stirring occasionally, until tender and just starting to brown, about 5 minutes.Season mushrooms with salt and pepper. Meanwhile, cook edamame according to package instructions, rinse under cold water and remove edamame from the pods. Discard pods.Add the edamame and cherry tomatoes to the mushroom mixture and stir gently until just heated.For the dressing, whisk together port wine vinegar (sherry vinegar will also work here), smoked paprika and salt. Slowly pour in olive oil, whisking constantly.Arrange the mushroom and edamame salad in serving dishes and drizzle with dressing. Serve.
Step by step:
1. Heat olive oil in a large frying pan set over medium heat.
2. Add mushrooms and cook, stirring occasionally, until tender and just starting to brown, about 5 minutes.Season mushrooms with salt and pepper. Meanwhile, cook edamame according to package instructions, rinse under cold water and remove edamame from the pods. Discard pods.
3. Add the edamame and cherry tomatoes to the mushroom mixture and stir gently until just heated.For the dressing, whisk together port wine vinegar (sherry vinegar will also work here), smoked paprika and salt. Slowly pour in olive oil, whisking constantly.Arrange the mushroom and edamame salad in serving dishes and drizzle with dressing.
4. Serve.
Nutrition Information:
covered percent of daily need
