With all the fresh veggies about to come out in the farmers markets, salads are going to be making more appearances with dinner (and lunch).
I couldn’t quite wait, though, and utilized some frozen veggies to dress up a salad this weekend.
I ate this before I managed to take a photo, but with the green and orange and touches of red from the onion and the lettuce, it was pretty. Well, since you can’t see it, it was downright gorgeous, I mean you’ve never SEEN a prettier salad. Really. I swear.
The recipe below reflects how I served it up. The next day I ate the leftovers for lunch, and it was even better after the bean mix had marinated for a night and I added some chopped avocado.
Edamame, Haricot Vert and Orange Salad
3 Tbs rice vinegar
2 Tbs walnut oil (or olive oil)
1-2 Tbs sake
1 tsp soy sauce
1 tsp grated ginger
1 tsp grated orange zest
1/4 tsp pepper
1 1/2 cups shelled edamame*
2 cups haricots verts (small green beans)
1/2 a red onion, thinly sliced lengthwise
1-2 oranges, peeled and cut into 1/2-inch chunks
Mixed salad greens
*If you’re using frozen edamame and/or green beans, make sure not to fully cook them (only leave them in the boiling water a few minutes) and rinse them with cold water so they stay cool and crunchy for the salad.
Toss together beans, onion and orange. Leave out the greens until you’re ready to serve.
Whisk together all dressing ingredients. Pour half over bean mix and marinate for an hour or overnight. Before serving, toss remaining dressing with greens and beans mix.