2 cups cooked green beans, cut into bite-sized pieces with ends trimmed
2 cups cooked and shelled edamame
1/4 cup diced green onion
1/2 cup chopped red bell pepper
1/2 cup diced celery
1/2 cup chopped cucumber
2 cups romaine lettuce, washed
1 cup chopped carrots
2 Tbsp parsley, minced
3/4 cup dried cranberries

Dressing:
2 Tbsp olive oil
1 Tbsp honey
2 Tbsp water
1/4 cup Dijon mustard
1/4 cup lemon juice
2 cloves garlic, minced
1/4 cup white wine vinegar
1/4 tsp each basil, marjoram, rosemary, thyme, Black pepper and grated lemon peel