SHRIMP AND EDAMAME SALAD
Try this unusual and healthy salad for lunch or dinner. My husband and teenage daughters love it. The inspiration for this salad was Recipe #95208. I started there and used what I had in the fridge. The recipe morphed into this yummy combination. I garnished the salad with the cheese and pilaf and served it on a bed of iceberg. This was fantastic with Triscuit trianglular wafers.
Provided by ctrmom
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the edamame according to the package directions. Rinse it with cold water and drain it. Thaw the shrimp if it was frozen.
- Whisk together the lemon juice, olive oil, salt, Tabasco, and pepper. Dress the edamame and shrimp with this mixture. Toss in the green onions, stirring gently until everything is coated.
- Serve the salad on a bed of greens if desired. Garnish it with the cheese and the pilaf - again, if desired.
Nutrition Facts : Calories 316.6, Fat 17.9, SaturatedFat 5.1, Cholesterol 160.2, Sodium 1054.8, Carbohydrate 12, Fiber 4, Sugar 1.9, Protein 28.8
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