Greek Salad with Edamame

Greek Salad with Edamame

1 Review
From the EatingWell 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.
  • Tips: In 2016, 94 percent of U.S. soybeans were genetically modified. If you want to avoid gm foods, opt for organic soy products.

Nutrition information

  • Serving size: 2¾ cups each
  • Per serving: 344 calories; 23 g fat(5 g sat); 9 g fiber; 20 g carbohydrates; 17 g protein; 499 mcg folate; 17 mg cholesterol; 6 g sugars; 0 g added sugars; 9,213 IU vitamin A; 18 mg vitamin C; 216 mg calcium; 4 mg iron; 489 mg sodium; 908 mg potassium
  • Nutrition Bonus: Vitamin A (184% daily value), Folate (125% dv), Vitamin C (30% dv), Calcium (22% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1½ vegetable, 1 lean meat, ½ medium-fat meat, 2½ fat

Reviews 1

June 26, 2017
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By: Sharmin Sampat
Delicious!
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