Column by: The Chefanies

Who says edamame has to be Asian?  By mixing an italian grain and vinegar with a traditionally Asian bean we have a fusion creation that might be my new favorite salad.

There is a ton of protein in the edamame and the farro is chewy like a pasta creating the perfect combination of textures.  You can use any type of vinaigrette you like.  I have tried this recipe with both a basic balsamic vinaigrette and an orange champagne vinaigrette and both worked out perfectly.  This is a great side dish for a summer BBQ, picnic lunch, or to bring to work with you.  It keeps very well and like many grain salads – give it a few hours and the flavors marry and tastes that much better.

Edamame, or soybean is a complete protein containing all of the amino acid building blocks. It also contains a plant chemical called isoflavones which provides an antioxidant boost.  You can buy them in most supermarkets in the shell but Trader Joe’s packages them fresh and shelled making this salad that much easier to make.

This salad also contains the superfood Spinach.  This leafy green vegetable is rich in nutrients and antioxidants and has been known to beatify both skin and hair.  It is also  packed with lutein, which keeps your eyes sparkling and healthy.

Edamame Salad with Farro, Spinach & Tomatoes

Serves 2

INGREDIENTS – toss together in a mixing bowl
3/4 cup Edamame
1/2 cup Farro
1 cup Spinach, chopped roughly
10+ Cherry Tomatoes, halved
1 tsp Red Pepper Flakes
a few slivers of fresh Parmesan
Salt & Pepper to taste

For the Vinaigrette
1/4 cup of Extra Virgin Olive Oil
3 Tbs Balsamic Vinegar or Orange Champagne Vinegar
1 tsp Dijon Mustard
1 tsp Agave Syrup

A general rule for making a vinaigrette is a 3:1 ratio of olive oil to vinegar. I like mine on the tangy side and thus use more vinegar



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