Zesty Garden Salad

1 teaspoon Dijon mustard

1 sprig fresh dill, chopped

1 tablespoon chopped green onion

2 tablespoons shredded Cheddar cheese

½ cup sweet corn kernels

½ cup sugar snap peas

⅓ cup frozen shelled edamame (green soybeans)

2 cups iceberg lettuce

1 pinch salt and pepper to taste

Stir the Dijon mustard, dill, green onion, Cheddar cheese, corn, peas, and edamame in a bowl until evenly combined. Stir in the iceberg lettuce, season to taste with salt and pepper, and toss to mix.