This was part of a very healthy Saturday lunch, and it was quite filling due to the edamame. The combination of colors was really quite pretty, and the broth was really tasty. It was another recipe designed to use up some leftovers in the fridge, and it worked well.
Edamame, Mushroom, and Tomato Salad
1 bag frozen edamame, boiled 5-6 minutes in salted water
1.5 cups sliced mushrooms
1 cup cherry tomatoes, halved
1 tablespoon rosemary, chopped
1 cup arugula
1 lemon, zested and juiced
1 lime, zested and juiced
1 tablespoon honey
2 tablespoons extra virgin olive oil
Saute the mushrooms and rosemary in the olive oil for 3-4 minutes. Add the edamame, arugula, and tomatoes. Add the lemon and lime and honey. Simmer until everything has combined and some of the liquid has cooked off. Check the edamame to make sure they are cooked through.
