INGREDIENTS
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6 cups torn baby salad greens
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1/2 cup dried tomatoes (oil-pack), drained and cut into pieces
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1/2 cup fresh or frozen shelled edamame, thawed if frozen
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1/4 cup blanched almonds, toasted and coarsely chopped
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3 tablespoons lemon juice
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2 tablespoons olive oil
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1/4 teaspoon freshly ground black pepper
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Shaved Parmigiano-Reggiano cheese (optional)