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