Thu Le's World Famous Edamame Salad



Edamame Salad



Shared by Thu Le Diep

Serving 4-8 people



Ingredients:

1 medium size English cucumber or 4/5 Persian cucumber; dice

2 bags frozen shelled edamame, thawed

Small basket of grape tomatoes or tri-color tomatoes, cut in half

1 jar marinated mushroom with garlic
1 jar marinated artichokes heart
1 jar of roasted red peppers (or roasted red and yellow peppers); cut to bite size pieces
½ jar of Kalamata olives, pitted or any of your favorite olives
1 container of marinated mozzarella balls (or feta cheese)
2 teaspoons chopped fresh basil leaves (or as much as you like)
2 lemons-squeezed to get the juice

All ingredients can be purchased at Trader Joes.

Directions:

  1. Heat water to a boil in a pot or saucepan. Add Edamame; simmer 3 to 5 minutes or until it is crisp-tender. Drain well and put it in a big bowl and let it cool.
  1. Then add tomatoes, cucumbers, salt and pepper and extra virgin olive oil and lemon juice into the big bowl. Mix it
  1. Tossed in the rest of the ingredients (mushroom, artichoke hearts, peppers and mozzarella balls) and the basil.
Mixed well. Enjoy!

Comments

Post a Comment

Popular posts from this blog

Banana Nut Bread/Muffins

Image
Banana (Nut) Bread by Isabella Rendon (learned from Mrs. Davis) Transcription of image: 2 or 3 ripe bananas (squishy) 2 or 3 beaten eggs 3 table spoons of butter 1 cup of sugar 1/2 teaspoon of salt 1 teaspoon of baking soda 1 1/4 cups of flour 1/3 cup of pecan nuts (if you want) (make sure you don't have nut allergies) Directions: Mix Pour into a baking pan or cupcake pan Oven at 350 degrees Bake 45 mins Cool and enjoy!
Read more

Quinoa Tabbouleh

Image
A la Stierman Ready in 30 mins. Servers 4-6   Ingredients: 2 cups water 1 cup quinoa 1 pinch salt ¼ cup olive oil ½ teaspoon sea salt ¼ cup lemon juice 3 tomatoes, diced 1 cucumber, diced 2 bunches green onion, diced 2 carrots, grated 1 cup fresh parsley, chopped DIRECTIONS: 1.  In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature, fluff with a fork. 2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon  juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.   (sliced olives and artichoke hearts may be added if desired)
Read more

Brussel Sprouts

Brussel sprouts Bacon Maple syrup Pine nuts Shredded Parmesan cheese Butter Cut up Bsprouts in half and blanch then in boiling water about 5min.  In a separate pan cook the bacon (I cut them up in pieces before cooking).  In a saucepan melt half a stick of butter, brown the Bsprouts a little (not too much). Add the pine nuts, bacon, maple syrup and Parmesan cheese (all to your liking). 
Read more