Edamame and Caramelized Onion Salad

• 2 tablespoons butter
• 1 small onion, diced
• Kosher salt and freshly cracked black pepper
• 10 ounces Greek yogurt, drained
• 3 tablespoons finely chopped fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons minced shallot
• 1 teaspoon agave nectar
• Kosher salt and freshly cracked black pepper
• 1 pound shelled and frozen edamame, thawed
• 1 cup snow peas, cleaned and finely julienned
• 2 cups cherry tomatoes, quartered
• Kosher salt and freshly cracked black pepper

1. For the caramelized onions: In a medium pot, add the butter and set over medium-high heat.
2. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low.
3. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process.
4. Season and remove from the heat.
5. Set aside.
6. For the dressing: Mix the yogurt with the cilantro, lime juice, shallots and agave nectar.
7. Season with salt and pepper.
8. Refrigerate until ready for use.
9. For the salad: Combine the edamame, snow peas and tomatoes in a large mixing bowl.
10. Add the dressing and the caramelized onions and toss thoroughly coat.
11. Season with salt and pepper.
12. To serve, spoon the salad into a serving dish.

butter, onion, kosher salt, yogurt, fresh cilantro, lime juice, shallot, nectar, kosher salt, frozen edamame, snow peas, cherry tomatoes, kosher salt

Taken from www.foodnetwork.com/recipes/guy-fieri/edamame-and-caramelized-onion-salad-recipe.html (may not work)