Greek Salad with Edamame
Recipe By: 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.
Nutrition Profile
Servings: 4
Serving Size: 2 3/4 cups
Per Servings: 344 calories; protein 17.1g; carbohydrates 19.9g; dietary fiber 8.8g; sugars 6.3g; fat 23.3g; saturated fat 5.3g; cholesterol 16.7mg; vitamin a iu 9213.2IU; vitamin c 18mg; folate 498.9mcg; calcium 216.1mg; iron 4.1mg; magnesium 101.4mg; potassium 907.6mg; sodium 488.7mg; thiamin 0.3mg.
Ready in: 20 mins
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
Instructions
Step 1
Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.
