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From Epicurious. Green juice to come.

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)
http://www.epicurious.com/recipes/food/views/EDAMAME-AND-CARROT-SALAD-WITH-RICE-VINEGAR-DRESSING-104267

From SALADS: COOKING WITH STYLE by Jane Hann

Ingredients:
3/4 cup wild rice
1/2 cup brown rice
3/4 cup raisins
1/2 cup chopped dried apricots
1/4 cup sesame seeds, toasted
1/2 cup shelled pumpkin seeds
1/2 cup pine nuts, toasted
1/2 cup sunflower seeds, toasted

Dressing:
zest of 1 large orange
1/4 cup fresh orange juice
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
3 tablespoons olive oil

Cook the wild rice and brown rice separately, according to package directions. Soak the raisins and apricots separately in hot water for about 15 minutes.

Dressing: Combine all of the dressing ingredients in a small bowl and whisk until thorougly blended.

In a large mixing bowl, combine all of the salad ingredients. Pour over the dressing and mix until thoroughly combined.

Serve at room temperature.

Serves 6 as an accompaniment.