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:

Quickview
209k Calories
10g Protein
14g Total Fat
13g Carbs
35% Health Score
Limit These
Calories
209k
10%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
13g
5%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
219mg
10%

Alcohol
0.57g
3%

Get Enough Of These
Protein
10g
20%

Folate
231µg
58%

Manganese
0.87mg
43%

Selenium
29µg
42%

Copper
0.82mg
41%

Vitamin B2
0.67mg
39%

Vitamin B3
5mg
26%

Phosphorus
256mg
26%

Potassium
882mg
25%

Vitamin K
24µg
24%

Vitamin B5
2mg
20%

Fiber
4g
18%

Vitamin B1
0.25mg
17%

Vitamin E
2mg
15%

Vitamin C
12mg
15%

Zinc
2mg
15%

Magnesium
55mg
14%

Iron
2mg
13%

Vitamin B6
0.23mg
11%

Vitamin A
428IU
9%

Calcium
66mg
7%

Vitamin B12
0.11µg
2%

covered percent of daily need
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