Spring-On-A-Plate Salads

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2 large carrots

1 small fennel bulb

1/4 small red onion

1 1/4 cups shelled edamame (green soybeans), cooked and chilled

1 cup blanched fresh green peas, chilled

Lemon-Dill Vinaigrette, divided

1 pound fresh lump crabmeat

1/4 cup minced red bell pepper

2 teaspoons lemon zest

5 cups loosely packed assorted baby salad greens or microgreens

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