Back in 2004, Ken Chlouber had a plan to expand the Leadville Race Series from…
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.