Shrimp and Edamame Salad with Ginger Dressing

Thaw shrimp, if frozen. Cook edamame according to package directions; drain. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

In a very large bowl combine cooked edamame, shrimp, pasta, cabbage, romaine, strawberries, carrots, pea pods, sweet pepper and green onions. Toss to combine.

For dressing, in a screw-top jar combine vinegar, soy sauce, canola oil, garlic, ginger, sesame oil and crushed red pepper. Cover and shake well.

Drizzle dressing over salad. Toss gently to coat.