You always know it is potluck season when you see me posting recipes for groups. This could be easily made into single-serving recipe though, just cut everything back. Use your best judgment.
I was reading around on a bunch of foodie sites I found on Pinterest.com about edamame salads. I still have a lot of shelled edamame leftover from my nutrition study, and wanted to incorporate it into this group recipe.
The funny thing was that I gave up. With salads, you can follow an exact recipe or—as anyone can read in my culinary philosophies & such—you can do a little guess work and create something you like even better. Don’t get caught up in the tiny differences. Just go with your gut. Trust what you know about flavor pairings and you’ll surprise yourself.
That’s what I did this time. I knew ginger and sesame flavors are often paired with mandarin oranges or edamame. You don’t see both together often. Overwhelming?
Hardly. My co-workers didn’t think so either. They raved about how much they liked my salad. Part of me wonders if it was the bright contrasts in colors. I’m still a firm believer that eating is 50% visual.
But part of me thinks it was the surprise of the beans with the fruit. Americans don’t see that much, but I think edamame can be bland and so the mandarins perked it up, plus some crunch red onions and sweet red peppers for pizazz.
Hope you like it as much as my co-workers did!
1 large or 3 small heads of romaine lettuce
½ cup red onion, sliced into strips
½ cup fresh mandarin oranges
½ cup shelled edamame
½ red pepper, sliced into strips
Newman’s Own Ginger Sesame Dressing
Optional: sprinkling of sesame seeds
Prepare lettuce as you normally would and place in large glass bowl.
Around the rim of the bowl, sprinkle the onions and the red peppers evenly.
In the center, add the edamame and then the oranges.
Sprinkle with sesame seeds if you’re using those. And at this point you can drizzle the dressing on, but I wanted to be kind to fellow potluckers like myself who hate with salads are drenched in dressing. That’s gross and inconsiderate, not to mention unnecessary, really. So I left it off and let them add as they liked. I know some people, like my step-dad, like their salads drenched, while others, like myself, do not. I always let guests choose because if I go light on the dressing, I know I’ll leave some wanting more.
You can toss the salad once you’re there, but again, presentation is key. I waited, was the first one to serve and so I tossed in front of them. Maintaining the pretty contrast in colors only heightened the experience, I’m sure.