Ingredients 2 cups frozen shelled edamame
3 red radishes, trimmed and diced
½ cup diced seeded cucumber
½ cup chopped red bell pepper
½ cup chopped scallions, white and green part
s1 orange
1 Tbsp. rice vinegar
1 tsp. reduced-sodium soy sauce
1 Tbsp. canola oil
1 Tbsp. orange juice, preferably fresh
Salt and freshly ground black pepper, to taste
¼ cup cilantro leaves, chopped
Instructions In a large pot of boiling water, cook the edamame according to package directions. Drain in a colander, running cold water over the beans to cool them. Drain well and transfer the edamame to a mixing bowl.
Add the radishes, cucumber, red pepper and scallions. Toss lightly to mix and arrange on serving platter.
Meanwhile, grate 2 teaspoons zest from the orange and set aside. Cut off the top and bottom of the orange. Setting the orange on one of its cut sides on your work surface, slice off the peel in strips, letting the knife follow the curve of the fruit. Cut the orange into sections and arrange on top of salad.
In a small bowl, whisk together the orange zest with the vinegar, soy sauce, oil and orange juice. Season to taste with salt and pepper. Drizzle the dressing over the salad.
Sprinkle cilantro on top and serve.
Notes Makes 4 servings.
Per serving: 120 Calories; 6 g Fat (0 g saturated fat); 12 g Carbohydrate; 7 g Protein; 4 g Dietary Fiber; 115 mg Sodium