SALLIE SWOR / COOKBOOK AUTHOR
2 12 oz packages frozen green beans
1 10 -12 oz package frozen asparagus
1 package frozen shelled edamame
3/4 cup Sesame Dressing (recipe below)
1 cup toasted almonds ( I toast them in the microwave on a paper towel - checking after one minute - it usually take about 2 minutes to lightly toast)
1 cup dried cranberries - or whatever is on hand, raisins, cherries etc.
Salt and pepper to taste
Put vegetables in a large bowl and microwave until no longer frozen, but not yet heated through. (Stir every minute to check- about 4 minutes) Add almonds, cranberries, and dressing. Mix thoroughly. Add salt and pepper to taste.
1/2 cup rice vinegar
2 tbsp mirin (Japanese sweet cooking wine, found in the Asian foods section of the grocery store - substitute sherry if you can't find mirin)
2 tbsp canola oil
2 tsp sesame oil
3 tbsp sugar
2 tbsp soy sauce
1/4 tsp salt
1 tbsp sesame seeds
Combine all ingredients in a jar and shake until combined.
Makes about 3/4 cup