EDAMAME & CORN SALAD

Put this salad on the table when you want to impress someone. It is power packed with healthy ingredients and pleasing to eye as well as the palate.

3 tablespoons canola oil
1 cup shiitake mushroom caps, coarsely chopped
1 tablespoon minced fresh gingeroot
5 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 cups fresh or thawed frozen shelled edamame
1 cup fresh or frozen whole kernel corn
1/2 cup milk
1 tablespoon rice vinegar
1 cup dried cherries (Craisins)
1/4 teaspoon salt
1/6 teaspoon white pepper
Endive spears
2 tablespoons black sesame seeds, toasted

Heat the oil in a large nonstick skillet over medium-high heat. Stir-fry the mushrooms, gingerroot, garlic, and jalapeno for 2 minutes. Add the edamame. Stir-fry for 1 minute. Add the corn, milk, and vinegar and mix well.
Cook for 3 minutes or until the liquid almost evaporates, stirring frequently. Remove from the heat. Stir in the cherries, salt and white pepper. Spoon the mixture into the center of a large pretty serving platter. Arrange endive spears around the outer edge of the mixture. Sprinkle with the black sesame seeds.
Serves: 8

“He's [Prince Charles] very relaxed at the table, throwing his salad around willy-nilly. I didn't find him stiff at all.”~Madonna