Ingredients:
1 package (10 or 12 oz.) frozen shelled edamame
2 navel oranges
1/2 cup finely diced red onion
1/4 cup minced red bell pepper
3 Tbs. rice vinegar
2 Tbs. canola oil
1 tsp. reduced‐sodium soy sauce
1/2 tsp. grated orange zest
1/2 tsp. peeled and grated fresh ginger
1/4 cup fresh cilantro leaves
Procedure:
Bring a saucepan three-fourths full of water to a boil. Add the edamame and cook according to the package instructions. Drain well. Set aside.
Cut a thick slice off the top and bottom of each orange to reveal the flesh. Stand the orange upright on a cutting board. Following the contour of the fruit and rotating it with each cut, slice downward to remove the peel, pith and membrane. Holding the fruit over a bowl, cut along each side of the membrane between the sections, letting each freed section drop into the bowl. Cut each orange section crosswise into 3 or 4 pieces.
In a salad bowl, combine the oranges, edamame, onion and bell pepper.
In a small bowl, whisk together the rice vinegar, canola oil, soy sauce, orange zest and
ginger until blended.
Pour the dressing over the vegetables and stir gently to mix. Transfer to a serving bowl,
garnish with the cilantro and serve.
Restaurant: Bistro and Company
Source: http://bistroandcompany.com/2012/bistro-recipes/