Edamame Salad

This is one of two recipes from my “Now and Later” Weight Watchers cookbook that I’m making this week (the leftovers will go in the soup). I made some significant changes because of grocery shopping errors (thought we had peas and we didn’t; bought something that turns out wasn’t watercress, etc.). Served with sesame sriracha tuna and some mushrooms with oyster sauce (recipe to follow).

1 package shelled edamame, thawed

1 stalk bok choy (white parts only), chopped

2 scallions, chopped

1/4 cup rice vinegar

2 tsp sesame oil

handful cilantro, chopped

salt and pepper, to taste

Combine ingredients and serve.

About these ads