Ingredients
1 16 oz. Pkg. Edamame Soy Beans (shelled)
2 1/2 Cups Oyster Mushrooms (sliced)
1 Cup Brown Onion (chopped)
1 Tbl. Soy Sauce
1 teaspoon Kelp
1 tablespoon Garlic Powder
1 teaspoon Sea Salt
2 Heads Romaine Lettuce (sliced)
1 Cup Watercress Leaves (discard stems)
1 Tomato (Wedges)
Grape Seed Oil
Directions:
In a pot, place just enough water to cover beans add Sea
Salt. Once Water is fully boiled add the Soy Beans and
cover w/cracked lid. Cook about 10-12 minutes.
Lightly lace bottom of sautpan with Grape Seed Oil. Use -
medium-high flame. Add the Mushrooms, Onions, Soy Sauce,
Kelp, Garlic Powder and cook about 4-5 minutes.
Drain Soybeans then add to saut pan-mix then turn flame
off. Cover with lid.
Slice Lettuce or chop to your liking. Set aside. Now make
Dressing. Toss Salad with Del �n� Coluch Lemon Walnut
Shallot Dressing.
Use Tomato Wedges as a garnish and serve!
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