Arugula and Edamame Salad

Ingredients:

• 8 cups arugula, cut into small bite sized pieces
• 2 cups frozen shelled edamame
• 1 Tbsp. red wine vinegar
• 1/2 tsp. honey
• 3 Tbsp. extra virgin olive oil
• salt and pepper to taste
• 2 oz. fresh Parmesan, grated or finely shredded

Directions:

Cook edamame according to package directions, drain and let cool.

Whisk vinegar, honey, and oil together in a small bowl and season with salt and pepper.

Toss arugula and edamame in a serving bowl, add cheese, drizzle with dressing, toss again, and serve.

By Deeli from Richland, WA