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
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. Rinse under cold water to cool. Drain well.
3. Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.