
13 Sep Zesty Edamame Salad
Serves 4 3 cups frozen “shelled/thawed” edamame or fresh edamame 8 cups “chopped” romaine (approx. 2 bunches) 1 cup “halved” cherry tomatoes ½ cup “sliced” English cucumber ½ cup “crumbled” feta cheese ½ cup balsamic vinegar ¼ cup “sliced” Kalamata olives ¼ cup “finely chopped” red onion ¼ cup “finely chopped” fresh basil 3 tablespoons extra virgin olive oil ¼ teaspoon sea salt or to taste (Fleur de Sel preferred) ¼ teaspoon fresh ground pepper or to taste | In a large bowl, whisk together the oil, vinegar, salt, and pepper. Lightly toss in the edamame, romaine, cucumber, and tomatoes. Finally, add the onion, basil, olives, and feta before a toss to gently coat all the ingredients. Diva Tips:
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