This interesting side dish was developed by Elizabeth Karmel of Girls at the Grill. Serve it with grilled pork chops.
Ingredients ½ heaping teaspoon Dijon mustard
2 tablespoons wine vinegar or balsamic vinegar
½ cup extra virgin olive oil
1 teaspoon grated fresh ginger
½ teaspoon salt
½ teaspoon brown sugar
¼ teaspoon black pepper
4 navel oranges peeled and sectioned
12 ounces shelled cooked edamame
½ cup walnut halves, toasted
Instructions Combine first 7 ingredients, whisk together until emulsified. Combine orange sections edamame, and walnuts. Toss with vinaigrette.
Notes Yield: 6 servings
Calories 221 (37% from fat); Fat 9g (sat 2g, mono 3g, poly 3g); Protein 6g; Carbohydrate 30g; Fiber 3.3g; Cholesterol 0mg; Iron 1mg; Sodium 17mg; Calcium 37mg
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