Escarole And Edamame Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
257
FAT
53%
CHOL
48%
SOD
72%

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Ingredients for 4 servings

2 cups frozen shelled edamame (soybeans; 9 ounces)

1 tablespoon red-wine vinegar

1/2 teaspoon sugar

3/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons extra-virgin olive oil

1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)

1/3 cup finely chopped fresh mint

1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)

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