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  Lemon Salad



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6-8 cups salad greens
1 Meyer lemon, zested and supremed (cut into segments without any peel, pith or membranes)
2 Tablespoons olive oil
1 Tablespoon honey
1/4 cup shelled edamame
1/4 cup dried cranberries or golden raisins
1/4 cup walnuts, coarsely chopped
Salt and freshly ground pepper to taste

Wash salad greens, wrap in a towel and place in refrigerator until ready to serve.
Zest and supreme Meyer lemon right into the salad bowl, squeezing all the juice into the bowl as well.
Stir in olive oil and honey, being careful not to break up the lemon sections.
Stir in edamame, cranberries and walnuts.
Add greens and toss with dressed ingredients. Taste and season as needed.
Serve at room temperature within 15 minutes of mixing greens and dressing.
Cover and refrigerate leftovers.

Copyright © 2016 Stefanie Samara Hamblen