Edamame Garden Salad with Citrus Soy Vinaigrette

Steph requested this one, so here it is...

This comes from the book Simply Salads by Jennifer Chandler. Highly recommended.

Salad:
2 cups frozen shelled edamame
1 carrot, peeled and shredded
1/4 cup halved and sliced radishes
1/4 cup cherry tomatoes, quartered
1/2 cucumber, halved lengthwise, seeded, and diced
1 bag (5 ounces) Sweet Baby Greens

*Bring a large pot of salted water to a boil. Add the edamame, return to a boil, and cook until just tender, 3 to 5 minutes more. Drain the edamame and rinse with cold water until cooled. Place in a large salad bowl.

*Add the carrot, radishes, tomatoes, cucumber, and Sweet Baby Greens. Add the vinaigrette to taste and gently toss to coat. Serve immediately.

Citrus-Soy Vinaigrette:

3 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons canola oil
Kosher salt and freshly ground pepper

*In a small bowl whisk together the orange juice, lemon juice, soy sauce, and oil until well combined. Season with salt and pepper to taste.

Note: You can just use orange juice and lemon juice from a bottle, and it's still really good. However, I have noticed that the flavor is noticeably better if you squeeze it fresh.