Crisp Salad With Sprouts & Miso-Lemon Dressing

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8 ounces mixed salad greens

1 fennel bulb, trimmed and thinly shaved

1 bunch green onions, trimmed and cut into 1/2-inch lengths

1 English cucumber, halved and thinly sliced

4 ounces sprouts (any variety)

1/4 cup roasted edamame, divided

2 lemons, juiced (about 1/4 cup)

2 tablespoons miso paste

1 tablespoon soy sauce

2 tablespoons olive oil

Salt and freshly ground black pepper

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