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    You are in: Home / Recipes / Fresh Edamame Vegetable Salad Recipe
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    Fresh Edamame Vegetable Salad

    Average Rating:

    2 Total Reviews

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    • on March 27, 2010

      This was enjoyed as a side to veggie burgers. We loved the crunch of the salad. It was reduced to 2 servings and made 3 nice servings along with the burgers. The optional vegetables were halved cherry tomatoes. The dressing was made with white wine vinegar and the balsamic. Something I will made again. Thank you for sharing.

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    • on April 15, 2007

      We loved this!I made some minor changes based on what I had on hand and dietary restrictions of some of the people to whom it was being served. The changes made are: I had several luscious red bell peppers on hand, so only used red instead of adding green and yellow bell peppers, and skipped the mushrooms because I didn't have any on hand. I also cooked the edamame for a few minutes, and blanched the asparagus. Some people in the group I was serving do not use vinegar, so I skipped the vinegar and balsamic vinegar and increased the lemon juice to 2 TBSP. I also used a saltless shoyu instead of regular soy sauce. The vegetable oil I used was extra virgin olive oil, and I used dried dill weed and toasted sesame seeds. This recipe is a keeper and we will be making this on a regular basis from now on!

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    Nutritional Facts for Fresh Edamame Vegetable Salad

    Serving Size: 1 (63 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 95.9
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 125.9 mg
    Total Carbohydrate 4.3 g
    Dietary Fiber 1.4 g
    Sugars 1.3 g
    Protein 1.6 g

    The following items or measurements are not included:



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