Edamame Quinoa Salad with Tangy Vinaigrette Domocrat & Chronicle Yield: 4 servings Ingredients: 1 cup frozen shelled edamame, thawed 1 cup cooked quinoa ½ cup small grape tomatoes, halved ½ cup parsley, chopped ¼ cup toasted almonds, roughly chopped ¼ cup feta cheese crumbled Vinaigrette: 1 tsp. Dijon mustard ¼ cup fresh lemon juice 2 Tbsp. extra virgin olive oil 2 Tbsp. fresh dill, chopped 1 small shallot, minced ¼ tsp. salt ¼ tsp. pepper Place the edamame, quinoa. tomatoes, parsley, almond and feta in a large salad bowl. In a medium bowl, whisk together the mustard and lemon juice. Drizzle in the olive oil, whisking into an emulsion. Add the dill, shallot, salt and pepper and mix. Add 1 or 2 Tbsp. of water if the dressing is too thick. Pour the dressing on the salad and toss. Serve immediately, or chill. For the vinaigrette put all the ingredients except the oil in a blender or Cuisinart and blend well. Add oil in a slow steady stream, whirling constantly. Good with greens and fruit salads.

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