Mushroom, Edamame & Tomato Salad with Smoked Paprika Dressing
This easy mushroom salad combines the earthy flavors of mushrooms, the pop of edamame and the freshness of tomatoes with a smoky spiced dressing.
Servings: 4 As Side Dish
Calories: 163kcal
Ingredients
- 1 tablespoon olive oil
- 16 ounces crimini mushrooms thinly sliced
- salt and pepper to taste
- 2 bags 9 ounces each edamame in pods
- 1 cup cherry tomatoes cut in half
Dressing:
- 1 tablespoon + 1 teaspoon port wine or sherry vinegar
- 1 teaspoon smoked paprika
- pinch of salt
- 3 tablespoons olive oil
Instructions
- 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.
Nutrition
Serving: 0.25of Recipe | Calories: 163kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 601mg | Fiber: 1g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 8.5mg | Calcium: 25mg | Iron: 0.9mg
