Lighten it Up! Greek Salad w/Edamame
Spring is officially here and we’re starting to feel the pull towards lighter fare that leaves us refreshed and energized. Our friends over at Eating Well Magazine created this fabulous Greek Salad combo with protein packed edamame, deliciously flavorful olives and a salty POP of feta! Grab a fork and dig in!
Greek Salad with Edamame
Recipe By: EatingWell Test Kitchen
“Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za'atar.”
¼ cup red-wine vinegar
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
8 cups chopped romaine (about 2 romaine hearts)
16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
1 cup halved cherry or grape tomatoes
½ European cucumber, sliced
½ cup crumbled feta cheese
¼ cup slivered fresh basil
¼ cup sliced Kalamata olives
¼ cup slivered red onion
Whisk vinegar, oil, salt and pepper in a large bowl.
Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.
Tip: In 2016, 94 percent of U.S. soybeans were genetically modified. If you want to avoid gm foods, opt for organic soy products.