Spinach And Edamame Salad

1. 1

   Cook the edamame in boiling water according to package directions. Drain. Once cooked, let cool about 5 minutes.

2. 2

   In a large bowl, toss the edamame with the chickpeas, dried cranberries, pepitas and carrots.

3. 3

   In a small bowl or jar, whisk or shake the lemon juice with the oil, along with a good pinch of salt and pepper. Voila, dressing.

4. 4

   Arrange about 2 cups of spinach on a plate, and top with the edamame mixture. Dress the salad with the lemon dressing and ... lunch!

5. 5

   Note: You can use whatever dressing you prefer. I just happen to be obsessed with straight-up lemon.

* Per serving · 4 servings · Values may vary.

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