Spinach Edamame Salad

I kinda am in love with many of the pre made Trader Joe's salads. 

One day I googled a specific one to see if I could find a copy cat recipe.

Sure enough I did, and dare I say it I think it is even better. 

This is the most amazing salad, plus bonus the veggie mixture minus the spinach keeps in

a reusable container in your fridge for the whole week. 

No more excuses that you don't have time to prepare a salad for lunch or dinner any more.

I am doubling this recipe this week, because I love it that much.

Thanks to this website for posting such a great find.  

Photos curtesy of bevcooks.com

Spinach and Edamame Salad:

What it takes for 4 salads:

* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1 (10 oz) bag of frozen edamame
* 1 cup dried cranberries
* 1/2 cup pepitas
* 2 large carrots, finely sliced
* 10 cups baby spinach, divided
* 2 lemons, juiced
* 1/2 cup extra virgin olive oil
* coarse salt and freshly ground pepper

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

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

ENJOY!