Wednesday, January 27, 2010

Orange Edamame Salad and How to segment and orange

Mmm! I forgot how much I love this salad. It is bursting with color and flavor and super healthy. It's the perfect accompaniment to grilled fish or chicken.

For the salad
1 8-oz pkg frozen edamame
2 oranges, segmented (see instructions below)
1/2 cup red onion, diced
1 red bell pepper, diced
1 cup baby carrots, julienned
romaine lettuce or baby spinach leaves, to your liking
1/4 cup cilantro, chopped

For the dressing
3 Tbsp. rice wine vinegar
1 Tbsp. orange vinegar (or freshly squeezed orange juice from the oranges)
2 Tbsp. canola oil
1 Tbsp. freshly grated orange rind
1/2 tsp. Dijon mustard
salt and pepper

Cook the edamame according to package directions (I use the steamables and just cook them in the microwave). Drain and cool. In a large salad bowl, combine all the ingredients for the salad except the cilantro.

In a smaller bowl, whisk together the dressing ingredients. Pour over the salad and top with cilantro.

How to segment an orange

Gather a cutting board and a knife. Make sure your knife is nice and sharp. Place the orange on the cutting board and cut off both ends then stand it upright.

From top to bottom, run the knife along the curve of the orange, cutting off the peel and the pith. Do this all the way around.

Run the knife along the side of each orange segment to cut it free and remove it.

What you should have left is the skins. (you can squeeze this into the dressing for the orange juice if you don't have orange vinegar).

And voila! You've just segmented your first orange.

Linked to...
Seasonal Sunday @ Real Sustenance


  1. What a colorful salad! Looks delicious! Thanks for adding it to my blog. Have a great weekend!

  2. Seriously looks SO good.
    Thanks for sharing it at this weeks Seasonal Sunday Event!! xo, Brittany


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