Crunchy Spinach Salad

By Barefeet In The Kitchen

Ingredients

1 cup frozen edamame (*in the pod or already shelled)
6 cups Romaine lettuce (chopped small)
6 cups baby spinach
4-8 ounces white button mushrooms (sliced )
4 ounces provolone cheese (shredded)
½ cup dried cranberries
1 cup wonton strips
¼ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon Dijon mustard
2 tablespoon honey
1 tablespoon lemon juice
kosher salt (adjust to taste)

Prep Time20mins
Servings4

Instructions

Steam the edamame according to package directions and let it cool. Then gently squeeze or pinch the end of each pod to pop the green beans right out of the seam. Discard the outer shells.

Combine the spinach, romaine, mushrooms, edamame, provolone, and cranberries in a large bowl and toss to combine.

In a small bowl or glass measuring cup, combine the mayonnaise, yellow mustard, dijon mustard, honey, lemon juice, and salt. Whisk smooth.

Drizzle the salad with the dressing and toss well to coat. Top with crunchy wonton strips before serving.