Edamame And Pea Salad With Sweet Onions And Goat Ch

Name: Edamame And Pea Salad With Sweet Onions And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1/4 lb thickly sliced bacon, cut into 1/4-inch dice; 1 vidalia onion, cut into 1/2-inch wedges through the root end (3/4 pound); 1 large garlic clove, thinly sliced; 1 cup shelled frozen edamame, thawed (6 ounces); 1 1/2 cups frozen peas, thawed (6 ounces); 2 cups sugar snap peas (6 ounces); 3 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 2 teaspoons coarsely chopped of fresh mint; kosher salt; fresh ground black pepper; 2 ounces aged goat cheese, crumbled (1/2 cup)

Servings: persons

1/4 cup extra virgin olive oil
1/4 lb thickly sliced bacon, cut into 1/4-inch dice
1 vidalia onion, cut into 1/2-inch wedges through the root end (3/4 pound)
1 large garlic clove, thinly sliced
1 cup shelled frozen edamame, thawed (6 ounces)
1 1/2 cups frozen peas, thawed (6 ounces)
2 cups sugar snap peas (6 ounces)
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons coarsely chopped of fresh mint
kosher salt
fresh ground black pepper
2 ounces aged goat cheese, crumbled (1/2 cup)

1
In a large skillet, heat 1 teaspoon of the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 5 minutes.
2
Transfer the bacon to a plate. Add the onion wedges to the skillet and cook, turning occasionally, until golden and softened, about 8 minutes. Add the garlic and cook until golden, 2 minutes.
3
Transfer the onions and garlic to a plate.
4
Meanwhile, bring a large saucepan of salted water to a boil. Add the edamame, peas and sugar snap peas and cook until the sugar snaps are crisp-tender, about 4 minutes.
5
Drain and cool under running water. Pat dry.
6
In a large bowl, mix the lemon juice with the mustard and the remaining 3 tablespoons plus 2 teaspoons of olive oil.
7
Add the edamame, peas, sugar snaps, bacon, onion wedges, garlic and mint. Season the salad with salt and pepper and toss until combined. Sprinkle the goat cheese over the salad and serve at room temperature.

854

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1/4 lb thickly sliced bacon, cut into 1/4-inch dice, 1 vidalia onion, cut into 1/2-inch wedges through the root end (3/4 pound), 1 large garlic clove, thinly sliced, and more.

Yes, Edamame And Pea Salad With Sweet Onions And Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Edamame And Pea Salad With Sweet Onions And Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions