- 2 cupsedamame
- 2 clovesgarlic
- ¼ cupnutritional yeast flakes
- 4 capsportobello mushrooms
- 1 mediumred onion
- 2 (5 oz) pkgsspring mix (mixed greens)
- 1 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.)
4 caps portobello mushrooms 2 pears 2 (5 oz) pkgs spring mix (mixed greens) 2 avocados
- 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.
2 cups edamame
- 3Peel and mince garlic.
2 cloves garlic
- 4In a large salad bowl, whisk together garlic, nutritional yeast, oil, vinegar, maple syrup, Dijon, salt, and pepper.
¼ cup nutritional yeast flakes ¼ cup extra virgin olive oil ⅓ cup apple cider vinegar 3 tbsp balsamic vinegar 2 tsp pure maple syrup 2 tsp Dijon mustard ¼ tsp salt ⅛ tsp black pepper
- 5Remove the mushroom stems and carefully scrape out the gills. Transfer to the salad bowl and toss to coat.
- 6Preheat a large 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.
1 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 pears; add to the salad bowl.
- 10Add mixed greens, edamame, and walnuts to the salad bowl.
1 cup walnuts
- 11Halve and pit the avocados; 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!