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Edamame, Vermicelli, and Watercress Salad

Edamame, Vermicelli, and Watercress Salad

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  • Makes: 4 servings
  • Start to Finish 30 mins
  • Serving Size: 1 cup watercress and about 1 cup noodle mixture
  • Carb Grams Per Serving: 25

Ingredients

  • 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
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon salt
  • 4 cups fresh watercress, tough stems removed

Directions

  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 Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 182 cal., 6 g total fat (1 g sat. fat), 169 mg sodium, 25 g carb. (5 g fiber, 3 g sugars), 7 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 1; Vegetables (d.e): 1