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)
Combine salad greens, dried tomatoes, edamame, and almonds in a large salad bowl.
For dressing, whisk together lemon juice, oil, and black pepper in a small glass measuring cup. 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.