Edamame and Orange Salad

Recipe from William Sonoma Essentials of Healthful Cooking
Husband Tested in Alice’s Kitchen

Edamame are soybeans. The beans are not only low in fat; they are an excellent source of protein, calcium, iron, and man B vitamins. This was a refreshing salad that went well with Barley Stew with Leeks, Mushrooms, and Greens and Popovers with Gruyère Cheese (recipes on this blog) which I served to my good buddies Larry and Helen and of course, my hubby too. This would make a nice salad to take to a gathering.

1 package (10 or 12 oz.) frozen shelled Edamame
2 naval oranges
½ cup diced red onion
¼ cup minced red bell pepper
3 Tablespoons rice vinegar
2 Tablespoons olive oil or canola oil
1 teaspoon soy sauce
½ teaspoon freshly grated orange peel
½ teaspoon freshly grated ginger
¼ cup torn fresh cilantro (optional)

Prepare the Edamame according to the package directions. Drain well and set aside.
Using a sharp knife, 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 the membrane. Holding the fruit over the 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, oil, soy sauce, orange zest and ginger until well blended. Pour the dressing over the vegetables and stir gently to mix.
Garnish with the cilantro, if desired, and serve.