Spinach And Edamame Salad

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

1. Cook the edamame in boiling water according to package directions. Drain. Once cooked, let cool about 5 minutes.
2. In a large bowl, toss the edamame with the chickpeas, dried cranberries, pepitas and carrots.
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. 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. Note: You can use whatever dressing you prefer. I just happen to be obsessed with straight-up lemon.

frozen edamame, chickpeas, cranberries, carrots, lemons, olive oil, salt

Taken from tastykitchen.com/recipes/salads/spinach-and-edamame-salad/ (may not work)