Instructions:
Combine first 7 ingredients, whisk together until emulsified.
Combine orange sections, edamame and walnuts. Just before serving, toss salad with about half of the vinaigrette, adding more if necessary.
Slice oranges between the membranes to make “supreme” slices of orange sections. Mix gently with the cooked edamame and toss with enough of the Ginger Dressing to moisten the salad.
Taste for salt and pepper and adjust as necessary. Crumble toasted walnuts on top and serve with Crusty Double-Cut Pork Chops.
For more information on the latest soyfoods or recipes, contact The Soyfoods Council at 1-866-431-9814 ext 241 or visit www.thesoyfoodscouncil.com
This farm news was published in the May 24, 2006 issue of Farm World.
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