Asian Salad with Noodles

I have been making this recipe for lunch a lot lately. I have added marinated grilled steak or baked salmon before to make this a more substantial meal.  

Ingredients:

-Dark Salad Greens (I used a mix of baby kale, baby spinach, and spring mix)
-2 cups Nappa Cabbage, chopped
-2 cups Whole wheat spaghetti noodles
-1/2 cup red bell pepper, chopped
-1/2 cup of carrots, chopped
-1 avocado, chopped
-1/2 cup cherry tomatoes, halved
-1/3 cup mushrooms, roughly chopped
-1/3 cup frozen, shelled edamame 
- 3 tablespoons sesame ginger salad dressing (I used Newmann's Own) 

Directions:

Place salad greens, nappa cabbage, red bell, carrots, avocado  cherry tomatoes, and mushrooms in a large bowl. Mix the ingredients to evenly distribute. Bring water to a boil and cook the noodles according to package directions. Add the frozen edamame to the boiling water 2-3 minutes before the noodles are finished cooking. Drain both and rinse with cold water. Pat the noodles and edamame dry with paper towels and add to the salad. Add the dressing last and enjoy!