Mediterranean Edamame Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/22/2020

A simple, homemade vinaigrette beautifully complements a salad of edamame, tomato, olives and feta.

Serves: 4 Save

Ingredients (14)

  • Vinaigrette:
  • 1/4 cup white wine vinegar or sherry vinegar
  • 1 garlic clove, minced
  • 2 tablespoon finely chopped fresh oregano
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Salad:
  • 2 cup cooked, shelled edamame
  • 2/3 cup thinly sliced sun-dried tomatoes
  • 1/4 cup diced red onion
  • 1/2 cup black olives (kalamata preferred), pitted, cut into halves
  • 1/3 cup feta cheese
  • 2 cup lettuce or greens (arugula or spinach)

Directions

  1. 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.
  2. To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette; let marinate 30 minutes.
  3. When ready to serve, toss or serve salad with lettuce or greens.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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