EDAMAME AND ORANGE SALAD

2 cups frozen shelled edamame
2 or 3 radishes, trimmed, diced
1/2 cup diced, seeded cucumber
1/2 cup chopped red bell pepper
1/2 cup chopped scallion (both white and green parts)
1 orange, segments separated, membranes removed, 2 tbsp. zest from rind reserved
1 tbsp. rice vinegar
1 tsp. low-sodium soy sauce
1 tbsp. canola oil
1 tbsp. orange juice (preferably fresh)
Salt and freshly-ground black pepper, if desired
1/4 cup chopped fresh cilantro leaves

In large pot of boiling water, cook edamame as package directs. Drain. Run cold water over beans to cool quickly. Drain well.

In large bowl, combine edamame, radish, cucumber, red pepper and scallion. Toss lightly to mix. Divide evenly among 4 salad plates. Separate individual segments of orange. Arrange over salad.

In small bowl, whisk orange zest with vinegar, soy sauce, oil and orange juice. Season to taste with salt and pepper.

Drizzle dressing over salad. Sprinkle with cilantro. Serve immediately.

Makes 4 servings; 127 calories, 7 g (less than 1 g saturated) fat, 12 g carbohydrate, 7 g protein, 55 mg sodium and 5 g dietary fiber each.

Source: Dana Jacobi, the American Institute