2 cups green lentils (cooked, drained, and rinsed)

3 cups snap peas (washed)

1 cup frozen, peeled edamame  OR green peas (thawed)

2 cups baby spinach (chopped)

1 cup tofu crumbles

3 Tbsp red wine vinegar

1 Tbsp extra virgin olive oil

2 Tbsp dijon mustard

¼  tsp sea salt

¼  tsp black pepper

Lemon wedges (optional)