Shrimp and Edamame Salad with Sesame Ginger Vinaigrette
- 12 oz shelled, cooked edamame
- 1 lb large (21-25 size) shrimp, cooked and peeled
- 1 cup chopped fresh tomato (3 large Roma tomatoes)
- 1/4 cup reduced-sodium soy sauce
- 1 Tbsp honey or agave nectar
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1/8 tsp grated fresh ginger root
- 1 Tbsp canola oil
- Produce
- Edamame, cooked (12 oz)
- Ginger, fresh root (1/8 tsp)
- Tomato, fresh (1 cup)
- Condiments
- Rice vinegar (1 Tbsp)
- Soy sauce, reduced-sodium (1/4 cup)
- Cooking & Baking
- Canola oil (1 Tbsp)
- Honey or agave nectar (1 Tbsp)
- Sesame oil (1 Tbsp)
- Other
- 1 lb large (21-25 size) shrimp, cooked and peeled
Preparation
Read recipe preparation on theperfectpantry.com
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Published June 16, 2011 (1 year ago).
1 person saved this recipe.
