Good Dinner Mrs. Mellen

  I love bold salads with flavor, texture, and color - perfect for summertime picnics and barbecues. And I also strive to make salads healthy. In my edamame salad, I used farro, an ancient Italian grain that brings a nutty flavor to any dish. Quinoa can be substituted if you prefer. Also, I used honey, but if you want a vegan salad, maple syrup can be used. The result is a crunchy, tangy, flavorful salad that will thrill your family and friends. 1 cup farro 1 package (10.5 oz) frozen shelled edamame, steam in the bag 1 can (15.5oz) Chickpeas rinsed and drained 1/4 cup toasted almonds 1/4 cup dried cranberries  Dressing 1/4 cup olive oil 1/4 cup rice wine vinegar 1 tablespoon honey or maple syrup 1 tablespoon toasted sesame oil 1 1/2 teaspoon liquid aminos, I use Bragg 1 teaspoon freshly squeezed lemon juice  1 clove garlic, minced 1/2 teaspoon sea salt 1/4 teaspoon black pepper Cook farro according t...

I love edamame enjoying steamed with just a little sea salt. So good and healthy For a change I like to spice up Edamame with this hot sauce. If you want it with less heat use only one tablespoon Sriracha Hot Chili Sauce and three tablespoon low sodium soy sauce. Either way a deliciously tasty snack perfect for game day! Spicy Edamame   Ingredients: 16 Ounces Steamed Edamame 2 Tablespoons Sriracha Hot Chili Sauce 2 Tablespoons Low Sodium Soy Sauce Garnish: Coarse Sea Salt   Cook Edamame according to package instructions. Place in medium combine. Mix hot chili sauce, and soy sauce and toss with Edamame. Sprinkle with Coarse Sea Salt. Serve warm or at room temperature. Enjoy!