East meets West in this lovely salad. Crunchy and nutrient-dense edamame are the stars of the show but the delicately bitter escarole ensures you digest the salad beautifully. Makes about 4 servings 2 cups frozen shelled edamame (fresh soybeans) 1 tablespoon red wine vinegar ½ teaspoon brown rice syrup ¾ … Continue reading Escarole and Edamame Salad