- 1 cupedamame
- 1 clovegarlic
- ⅛ cupnutritional yeast flakes
- 2 capsportobello mushrooms
- ½ mediumred onion
- 1 (5 oz) pkgspring mix (mixed greens)
- ½ cupwalnuts
-  apple cider vinegar
-  balsamic vinegar
-  black pepper
-  Dijon mustard
-  extra virgin olive oil
-  pure maple syrup
- 1Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
2 caps portobello mushrooms 1 pear 1 (5 oz) pkg spring mix (mixed greens) 1 avocado
- 2Place frozen edamame in a medium bowl, cover with hot water (from the tap), and let sit 5 minutes. Drain in a colander; set aside to drain further.
1 cup edamame
- 3Peel and mince garlic.
1 clove garlic
- 4In a salad bowl, whisk together garlic, nutritional yeast, vinegar, oil, maple syrup, Dijon, salt, and pepper.
⅛ cup nutritional yeast flakes 3 tbsp apple cider vinegar 1 ½ tbsp balsamic vinegar 2 tbsp extra virgin olive oil 1 tsp pure maple syrup 1 tsp Dijon mustard ⅛ tsp salt 1 pinch black pepper
- 5Remove the mushroom stems and carefully scrape out the gills. Transfer to the salad bowl and toss to coat.
- 6Preheat a grill pan or regular skillet over medium-high heat.
- 7Peel and slice the onion into rings; add to the bowl with the mushrooms and toss to coat.
½ medium red onion
- 8Using tongs, transfer the mushrooms and onions to the grill pan, leaving the excess marinade in the bowl. Cook until vegetables are tender, 3-5 minutes per side. Remove from heat and transfer mushrooms to a cutting board to cool slightly.
- 9Meanwhile, core and chop the pear; add to the salad bowl.
- 10Add mixed greens, edamame, and walnuts to the salad bowl.
½ cup walnuts
- 11Halve and pit the avocado; slice crosswise and lengthwise while still in the skin and scoop out into the salad bowl.
- 12Add onions to the salad and toss. Slice mushrooms into long strips.
- 13To serve, divide the salad between plates and top with sliced mushrooms. Enjoy!