Spinach and Edamame Salad

Ingredients

• 1 bag (10 Oz. Size) Frozen Edamame
• 1 can (14.5 Oz. Size) Chickpeas, Drained And Rinsed
• 1 cup Dried Cranberries
• ½ cups Pepitas
• 2 whole Carrots, Finely Sliced
• 2 whole Lemons, Juiced
• ½ cups Extra Virgin Olive Oil
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 10 cups Baby Spinach, Divided

Preparation Instructions

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

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

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.

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

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