1 pt. cherry tomatoes, halved
1 c. shelled edamame, cooked and chilled
1 c. dried cranberries
1/4 c. sliced almonds, toasted
1/4 c. green onions, sliced
1/4 c. lemon juice
2 T. olive oil
2 T. red wine vinegar
1 t. black pepper
1 t. tahini
Toss kale, tomatoes, edamame, cranberries, almonds, and onions in a large bowl. Whisk together lemon juice, olive oil, vinegar, pepper, and tahini and pour over salad to dress.
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