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Edamame Nut Salad

Edamame Nut Salad

Yield: 2 portions

2 Tbsps. prepared creamy poppy seed dressing
2 oz. fresh baby spinach
4 oz. chopped romaine lettuce
2 Tbsps. roasted sliced almonds
2 oz. diced Granny Smith apples
1 oz. shredded carrots
2 Tbsps. sweetened cranberries or craisins
1 oz. thawed edamame soybeans
2 Tbsps. roasted sunflower seeds

1. Combine 1 oz. spinach and 2 oz. romaine lettuce. Place diced apples in lemon water to prevent browning. Drain well before use (1 Tbsp. lemon juice per 1 cup of water).
2. In a mixing bowl, toss mixed greens, 1 Tbsps. almonds, 1 oz. apples, ½ oz. carrots and 2 Tbsps. dressing.
3. Place on plate and garnish with cranberries, ½ oz. edamame beans and 1 Tbsp. sunflower seeds. Serve immediately.

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