Japanese Ginger Salad with Edamame and Pecans

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 40 minutes

2 tablespoons pickled ginger, finely chopped
1 cucumber, peeled, seeded and sliced
1 red onion, julienned
1 lime
1 yellow bell pepper, stem removed, seeded and sliced
1 ounce enoki mushrooms, separated
1/4 cup pecans, toasted
1 ounce shiitake mushrooms, stems removed and cut in half
2 tablespoons sake
1 ounce low-sodium soy sauce
1 carrot, peeled and sliced
1 teaspoon fresh, chopped dill
1/2 cup edamame (fresh soy beans)
1/2 teaspoon olive oil
black pepper, to taste
8 cups mixed greens (mizuna, mache, arugula, Japanese greens, baby oak
and spinaches, radicchio), washed and torn

Toss the cucumber with the ginger in a large bowl and set aside. In a
smaller bowl toss the julienned onion with the lime and set aside to
marry. Cut the enokis in 1/2 inch lengths and set aside. Cut the bell
pepper into thin 1-inch slices. Toast the pecans in a dry skillet for
approximately 2 minutes, tossing occasionally. Then set the pecans aside.
Add the oil to the same sauté pan and over a medium-high heat, sauté the
shiitakes with a tablespoon of the sake and a splash of the soy sauce.
Cook approximately 3 to 4 minutes or until the mushrooms are soft. Blanche
the carrots in boiling water for 30 seconds, then place in a bowl with the
remaining sake and the dill. Set aside to marry. Return the water to a
boil and blanch the edamame for approximately 4 to 5 minutes. Drain and
set out on a sheet pan to cool. Shell the edamame and drizzle with the
olive oil and season with salt and pepper. Toss the mixed greens in a
large bowl with the cucumbers. Add the onions, carrots, enokis, and bell
pepper. Place the salad in the center of 4 large, chilled plates and add
the pecans, edamame and shiitakes in equal amounts. Serve.

Nutrition Facts Serving size: 1 plate (1/4 recipe) Calories 176 Total Fat
7 g Saturated Fat 1 g Protein 8 g Total Carbohydrate 22 g Dietary Fiber 7
g Sodium 528 mg Percent Calories from Fat 34% Percent Calories from
Protein 17% Percent Calories from Carbohydrate 46%


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