-
¼ cup red-wine vinegar
-
3 tablespoons extra-virgin olive oil
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¼ teaspoon salt
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¼ teaspoon ground pepper
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8 cups chopped romaine (about 2 romaine hearts)
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16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
-
1 cup halved cherry or grape tomatoes
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½ European cucumber, sliced
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½ cup crumbled feta cheese
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¼ cup slivered fresh basil
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¼ cup sliced Kalamata olives
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¼ cup slivered red onion
Greek Salad with Edamame
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 Information
188
Calories
44g
Carbohydrates
13g
Protein
673mg
Potassium
1g
Fiber
8g
Sugar
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