From Vegetarian Times February 2007 Serves 4

Sesame Dressing:
3 TB Roasted Sesame Oil
2 TB Tahini
2 TB Seasoned Rice Wine Vinegar
1 TB low-sodium Soy Sauce
Salad
1 1/2 cups frozen shelled Edamame, thawed
2 cups Tatsoi Leave
2 cups Mizuna you might consider using Arugula and some of the Mustard instead
1 Cucumber, peeled and sliced, Try using some of the Turnips instead of the Cucumber
1 8 oz pkg baked Teriyaki Tofu, cubed
1 Green Onion, sliced you can use the tops from the onion in this week’s share
Toasted Sesame Seeds

To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.  To make Salad: Cook edamame according to package directions.  Rinse under cold water to cool then drain well. Divide edamame, tatsoi, arugula/red mustard or mizuna, cucumber or turnips, tofu and green onion among 4 plates.  Drizzle with Sesame Dressing.  Sprinkle with sesame seeds, and serve.