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Edamame and Orange Salad - Makes 4 servings.

• 2 cups frozen shelled edamame
• 2 or 3 red radishes, trimmed and diced
• 1/2 cup diced seeded cucumber
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped scallions, white and green parts
• 1 orange, membranes removed and rind reserved
• 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
• 1/4 cup cilantro leaves, chopped

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 divide evenly among 4 salad plates. Separate individual segments of the orange. Arrange orange segments on top of salad.

Grate 2 teaspoons of zest from the top, orange layer of the orange rind that was reserved. In a small bowl, whisk together the 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 immediately.

Per serving: 127 calories, 7 g. total fat (less than 1g. saturated fat), 12 g. carbohydrate, 7 g. protein, 5 g. dietary fiber, 55 mg. sodium.