Nutrition per serving may change if servings are adjusted.
6 cups torn baby salad greens
½ cup dried tomatoes (oil-pack), drained and cut into pieces
½ cup fresh or frozen shelled edamame, thawed if frozen
¼ cup blanched almonds, toasted and coarsely chopped
3 tablespoons lemon juice
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
Shaved Parmigiano-Reggiano cheese (optional)
In a large salad bowl combine salad greens, dried tomatoes, edamame and almonds.
For dressing, in a small glass measuring cup whisk together lemon juice, oil and black pepper. To serve, pour dressing over salad, toss to coat. Divide salad among six individual salad plates. If desired, top each serving with a few shavings of Parmigiano-Reggiano cheese.