Mediterranean Edamame Salad
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 4 servings
Ingredients
- Vinaigrette:
- 1/4cup white wine vinegar or sherry vinegar
- 1 garlic clove, minced
- 2tablespoons finely chopped fresh oregano
- 1/4cup extra-virgin olive oil
- 1/4teaspoon salt
- Freshly ground black pepper
- Salad:
- 2cups cooked, shelled edamame
- 2/3cup thinly sliced sun-dried tomatoes
- 1/4cup diced red onion
- 1/2cup black olives (kalamata preferred), pitted, cut into halves
- 1/3cup feta cheese
- 2cups lettuce or greens (arugula or spinach)
Instructions
- To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender. Slowly add olive oil and mix well. Add salt and pepper.
- To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette; let marinate 30 minutes.
- When ready to serve, toss or serve salad with lettuce or greens.
Recipe courtesy of Get Fresh Memphis
Nutritional Info *per serving
- Calories 330
- Fat 22g
- Cholesterol 10mg
- Sodium 470mg
- Carbohydrate 19g
- Fiber 6g
- Protein 12g
