Tatsoi, Mizuna and Edamame Salad with Sesame Dressing

• 3 Tbs. roasted sesame oil
• 2 Tbs. tahini
• 2 Tbs. seasoned rice wine vinegar
• 1 Tbs. low-sodium soy sauce
• 1 1/2 cups frozen shelled edamame, thawed
• 2 cups tatsoi leaves
• 2 cups mizuna
• 1 cucumber, peeled and sliced
• 1 8-oz. pkg. baked teriyaki tofu, cubed
• 1 green onion, sliced
• toasted sesame seeds

1. To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
2. To make Salad: Cook edamame according to package directions.
3. Rinse under cold water to cool.
4. Drain well.
5. Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates.
6. Drizzle with Sesame Dressing.
7. Sprinkle with sesame seeds, and serve.

sesame oil, tahini, rice wine vinegar, soy sauce, tatsoi, mizuna, cucumber, teriyaki tofu, green onion, sesame seeds

Taken from www.vegetariantimes.com/recipe/tatsoi-mizuna-and-edamame-salad-with-sesame-dressing/ (may not work)