Edamame Salad with Tofu Croutons

Edamame Salad with Tofu Croutons

From: Chef John Andres, BOS Restaurant, Des Moines. Yield: 8-10 servings.

Edamame Salad:
6 cups freshly chopped greens, washed and dried
½ cup sliced radish
1 medium julienne-cut red onion
3 julienne-cut carrots
2 cups halved grape tomatoes
2 cups shelled edamame, blanched
as needed, tofu croutons (recipe follows)
as needed, raspberry vinaigrette (recipe follows)

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