Edamame, Vermicelli and Watercress Salad

Edamame, Vermicelli and Watercress Salad

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From: Diabetic Living Magazine

Served on a bed of watercress and topped with a slightly spicy sesame dressing, this fresh-tasting edamame and vermicelli salad is a perfect side dish for whatever meat or fish you've got on the grill.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 ounces dried rice vermicelli or angel hair pasta
  • 1 medium fennel bulb, trimmed, cored, and cut into thin strips
  • 1 cup frozen shelled sweet soybeans (edamame), thawed
  • 1 cup purchased coarsely shredded carrots
  • 2 green onions, thinly sliced
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon salt
  • 4 cups fresh watercress, tough stems removed

Preparation

  • Prep

  • Ready In

  1. Prepare vermicelli or pasta according to package directions; drain. Place vermicelli or pasta in a large bowl. Add fennel, edamame, carrots, and green onions.
  2. In a screw-top jar combine vinegar, oil, crushed red pepper, and salt. Cover and shake well. Pour over edamame mixture; toss gently to coat.
  3. To serve, divide watercress among four serving plates. Top with edamame mixture.

Nutrition information

  • Serving size: 1 cup watercress and about 1 cup noodle mixture
  • Per serving: 177 calories; 6 g fat(1 g sat); 5 g fiber; 23 g carbohydrates; 7 g protein; 24 mcg folate; 0 mg cholesterol; 3 g sugars; 1,313 IU vitamin A; 31 mg vitamin C; 128 mg calcium; 2 mg iron; 160 mg sodium; 380 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, 1 vegetable

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