Carolyn Johns from Lacey, WA won the salad category of the Soyfoods Council’s recipe contest with this colorful and satisfying salad. It has a wonderful combination of texture and flavors.
Ingredients 2 cups edamame, cooked according to package directions, divided
1 container (5 ounces) baby spinach, washed and drained*
1 Granny Smith apple, rinse, cored and chopped
½ cup fresh raspberries*, rinsed and drained
½ cup fresh blueberries*, rinse and drained
½ cup soy crumbles
1 cup fresh bean sprouts
Dressing Ingredients ½ cup soybean oil
¼ cup sesame oil
1 shallot or ¼ small onion, grated
½ cup brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
Freshly ground black pepper
Instructions In large salad bowl, combine 1 ½ cups of the cooked edamame and all remaining salad ingredients. Toss gently to mix.In medium bowl, whisk together dressing ingredients. Pour dressing over salad in bowl and toss to coat completely. Serve topped with remaining ½ cup edamame.*Or use individually quick frozen raspberries and blueberries. No need to rinse or drain or thaw.
Notes Makes 6 servings.
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