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Edamame Salad with Raspberry Vinaigrette

Edamame Salad Ingredients 6 cups freshly chopped greens, washed and dried

½ cup sliced radish

1 medium julienne-cut red onion

3 julienne-cut carrots

2 cups halved grape tomatoes

2 cups shelled edamame, blanched

Tofu Croutons

Raspberry Vinaigrette

Tofu Croutons Ingredients 12 ounces firm water-packed tofu, drained, cut medium-dice

1/2 cup soy sauce

1 1/2 cup water

2 Tablespoons Ranch Dressing powdered seasoning mix

¾ cup Corn Starch

vegetable oil for deep fat frying

Raspberry Vinaigrette Ingredients 1/2 cup raspberry vinegar

1/4 cup fresh raspberries

1/4 cup honey

1/2 cup soy oil

1/4 cup extra-virgin olive oil

1/2 cup fresh basil leaves, chiffonade

Salt and black pepper, to taste

Edamame Salad Directions In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette.

Tofu Croutons Directions In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu , marinate 4 hours; remove from marinade, allow to drain.

In a medium mixing bowl add corn starch, add tofu, toss lightly.

Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain.

Serve immediately, sprinkle on salad.

Raspberry Vinaigrette Directions In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad.

Notes Yield: 8-10 servings

By Chef John Andres, BOS Restaurant, Des Moines, IA

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