Dressed-Up Green Salad

Dressing

2 Tbsp white wine vinegar (30 mL)

2 tsp Dijon mustard (10 mL)

½ tsp salt (2 mL)

½ tsp pepper (2 mL)

1 Tbsp honey (15 mL)

½ cup canola oil (125 mL)

Salad

1 head Romaine lettuce (1)

1 cup edamame (250 mL)

½ small cucumber, dice (1/2)

1 cup thinly sliced celery (250 mL)

4 green onions, sliced (4)

½ small jicama, cut into match sticks (1/2)

½ cup dried wasabi peas (125 mL)

½ cup pistachios (125 mL)

pea shoots for garnish
1. Combine all dressing ingredients in a jar with a tight fitting lid. Mix well and set aside.
2. Chop Romaine lettuce into ribbons. Transfer to a large salad bowl. Add Edamame, cucumber, celery, green onions and jicama. Pour desired amount of dressing over salad and toss. Garnish with Wasabi peas, pistachios and pea shoots.
* Refrigerate any remaining salad dressing to use for another salad.