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Greek Salad with Edamame

  • 20 m
  • 20 m
Carolyn Malcoun
“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

    • 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

Directions

  • 1 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 genetically modified foods, opt for organic soy products.
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