Edamame and Orange Salad

By Trish Coffman

Feeling satisfied has a lot to do with the mix of flavors on your plate. This salad has all the good stuff going for it: sweet, salty, tangy, plus filling fiber and protein. Serve alongside fish or with a sandwich, or mix in cooked brown rice or quinoa for a light, clean meal.

You will need:

• 1 10- or 12-oz pkg frozen shelled edamame
• 2 navel or Cara Cara oranges
• 1/2 C diced red onion
• 2 tbsp rice vinegar
• Juice of 1/2 lime
• 1 tbsp canola oil
• 1 tsp reduced-sodium soy sauce
• 1/4  C chopped cilantro

Cook the edamame according to package directions. While it cooks, zest one of the oranges, then peel both and cut the fruit into 1/2-inch chunks. In a large bowl, whisk together vinegar, lime juice, oil, soy sauce and zest. Add the edamame, oranges, onion and cilantro and stir to combine.