Edamame Salad with Persimmon Peppers and Pine Nuts recipes

Ingredients

• 1 (10-ounce) package cooked, ready-to-eat shelled edamame (I used Melissa’s Produce brand)
• 1 Fuyu persimmon, peeled and diced (the firm variety of persimmon that eats like an apple)
• 1 yellow bell pepper, diced
• 1 blood orange, peeled and diced
• 1 (3-ounce) bag sweetened dried cranberries (I used Melissa’s Produce brand)
• 1 shallot, peeled and finely minced
• 1 green onion, sliced (both white and green parts)
• black pepper
• 1 (3-ounce) bag pine nuts, toasted (I used Melissa’s Produce brand)
• dressing
• 2 tablespoons extra virgin olive oil
• 1 tablespoon rice vinegar
• 1 garlic clove, pressed
• salt

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