Edamame Butter Lettuce Date Salad

the80srule's Note:

These flavors may not seem like they go together well...but believe me, they do. I use mostly frozen edamame but Libby's makes organic canned edamame too which makes my life a lot easier! For dressing I recommend raspberry vinaigrette, a little olive oil and vinegar, or Poppy Seed Dressing.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 1

Yield: 3.5 cups

• 1 1/2 cups shelled edamame (if using fresh or frozen, or 1 14-oz can Libby's organic edamame)
• 3/4 cup butter lettuce, cut (I use Dole salad bags)
• 1/2 cup shredded carrot
• 1/4 cup fresh cilantro
• 1/2 cup pecans
• 10 dates, chopped with the pits removed (I use red Chinese dates that have no pits)

Directions:

1. Gently steam the edamame and pour cold water on it to make it stop cooking (or shell it if fresh, rinse and drain if using canned.).
2. Wash the lettuce and carrots.
3. Chop the dates and if you want, the pecans.
4. Toss all the ingredients together in a large bowl.
5. Serve with the dressing of your choice.