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Mushroom, Edamame & Tomato Salad with Smoked Paprika Dressing
- 1 tbsp olive oil
- 16 oz. crimini mushrooms, thinly sliced
- Salt and pepper to taste
- 2 bags (9 oz) each edamame in pods
- 1 cup cherry tomatoes, cut in half
- 1 tbsp plus 1 tsp port wine (or sherry) vinegar
- 1 tsp smoked paprika
- Pinch of salt
- 3 tbsp olive oil
Directions:View on Cookin Canuck
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