YIELD: 6 to 8 servings 4 oz. prepared Cucumber Dill Mayonnaise 1 Tbsp. white or rice vinegar 1 tsp. sugar 1 small red onion, finely chopped 1 large cucumber, peeled, seeded and cut into ¼-inch slices 1 cup Edamame, shelled and cooked In a medium bowl, combine mayonnaise, vinegar and sugar. Stir in chopped onion, cucumber slices and edamame. Chill until ready to serve. Recipe: David Jensen, corporate chef, Iowa Health Systems, Des Moines, IA. Photo: The Soyfoods Council
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