& Pea Salad
1 1/2 cups
frozen shelled edamame (8 oz)
Cook edamame in a 1 1/2 to 2 quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
Per Serving: 196 Calories; 8g Fat (35.9% calories from fat); 1g Saturated Fat; 8g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1004mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
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