• 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
  

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 sauté pan 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 sauté 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!

Serves: 8

© Del ‘n’ Coluch 2001