Greek Salad w/ Edamame

  • 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

 

Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.

Greek Salad with Edamame.jpg