Edamame Walnut Salad

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins

This delicious side dish was developed by Elizabeth Karmel of the website www.GirlsattheGrill. It is a perfect complement to grilled pork chops.


1/2teaspoon Dijon mustard
2tablespoons balsamic vinegar or wine vinegar
1/2cup extra-virgin olive oil
1teaspoon grated, peeled fresh ginger
1/2teaspoon salt
1/2teaspoon brown sugar
1/2teaspoon pepper
4-- navel oranges, peeled and sectioned
12ounces shelled cooked edamame
1/2cup walnut halves, toasted


  1. Prepare a vinaigrette by combining mustard, vinegar, olive oil, ginger, salt, sugar and pepper. Whisk together until emulsified.
  2. Combine orange sections, edamame and walnuts. Toss with vinaigrette.

 Adapted from Simply Soy, published by The Soyfoods Council (www.thesoyfoodscouncil.com).

Nutritional Info *per serving

  • Calories 270
  • Glycemic Load 3.47
  • Fat 21g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 13g
  • Cholesterol 0mg
  • Sodium 160mg
  • Potassium 350mg
  • Carbohydrate 15g
  • Fiber 4g
  • Sugars 8g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 70%
  • Calcium 6%
  • Iron 8%