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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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