1 1/2 cups shelled frozen edamame

4 cups romaine lettuce, cut

1 cup shredded carrots

2 cups, halved grape tomatoes

1 cup sliced cucumber

1/2 cup chopped red onion

Add shelled edamame to 3 cups boiling water and cook 4 minutes. Drain and rinse in cold running water to cool. Mix all other ingredients and combine with edamame in a large salad bowl. If desired, toss with low fat dressing of your choice. Sure to brighten any plate. Serve as a first  course or along side grilled chicken or fish.