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
- 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
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.
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