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    TATSOI, MIZUNA & EDAMAME SALAD WITH SESAME DRESSING

    This salad calls for tatsoi and mizuna, two specialty Japanese greens that complement the flavors in the dressing. Shredded Napa cabbage and watercress will also work and are easier to find in supermarkets.
    YIELD: SERVES 4
    SESAME DRESSING
    3 Tbs. roasted sesame oil
    2 Tbs. tahini
    2 Tbs. seasoned rice wine vinegar
    1 Tbs. low-sodium soy sauce
    SALAD
    1½ cups frozen shelled edamame, thawed
    2 cups tatsoi leaves
    2 cups mizuna
    1 cucumber, peeled and sliced
    1 8-oz. pkg. baked teriyaki tofu, cubed
    1 green onion, sliced

    1. To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar, and soy sauce in small bowl.
    2. To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
    3. Divide edamame, tatsoi, mizuna, cucumber, tofu, and green onion among 4 plates. Drizzle with Sesame Dressing and serve.
      VEGAN
      30 MINUTES OR LESS

    NUTRITION INFORMATION
    Calories: 347
    Protein: 19 g
    Total Fat: 21 g
    Saturated Fat: 2.5 g
    Carbohydrates: 21 g
    Cholesterol: mg
    Sodium: 729 mg
    Fiber: 6 g
    Sugar: 5 g