Mediterranean Salad with Edamame
This is was my delicious lunch today! I LOVE salads. I can eat them every single day for breakfast, lunch and dinner (maybe even late afternoon snack!)
For a picnic, pack the salad in a large plastic container, the dressing in a jar and the feta cheese in a sealed plastic bag.
MEDITERRANEAN SALAD
1 cup frozen shelled edamame
2 cups shredded romaine lettuce (bagged or 1/2 small head)
2 medium-sized tomatoes, cored and cut into 2x1-inch wedges, or 2 cups cherry tomatoes, halved
1 cup sliced English cucumber
2/3 cup chopped scallions
1/2 cup pitted kalamata olives, halved
1/2 cup fresh mint leaves, rinsed, dried and torn into 1/2-inch pieces
1/2 cup fresh Italian parsley leaves, rinsed, dried and torn into 1/2-inch pieces
1 cup crumbled feta cheese
DRESSING
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. freshly ground black pepper
Directions
To make Mediterranean Salad: Bring saucepan of salted water to a boil. Add edamame, and cook, covered, over medium heat 3 to 4 minutes, or until tender. Drain; rinse with cold water.
Meanwhile, to make Dressing: Combine all ingredients in jar with tight-fitting lid; shake to blend.
To assemble, combine lettuce, tomatoes, cucumber, scallions, olives, mint, parsley and cooked edamame in large storage container or bowl. Before serving, drizzle dressing over salad; toss. Sprinkle each serving with feta cheese.
Nutritional Information
Per SERVING: Calories: 220, Protein: 7g, Total fat: 17g, Saturated fat: 4g, Carbs: 10g, Cholesterol: 15mg, Sodium: 500mg, Fiber: 3g, Sugars: 3g
For a picnic, pack the salad in a large plastic container, the dressing in a jar and the feta cheese in a sealed plastic bag.
MEDITERRANEAN SALAD
1 cup frozen shelled edamame
2 cups shredded romaine lettuce (bagged or 1/2 small head)
2 medium-sized tomatoes, cored and cut into 2x1-inch wedges, or 2 cups cherry tomatoes, halved
1 cup sliced English cucumber
2/3 cup chopped scallions
1/2 cup pitted kalamata olives, halved
1/2 cup fresh mint leaves, rinsed, dried and torn into 1/2-inch pieces
1/2 cup fresh Italian parsley leaves, rinsed, dried and torn into 1/2-inch pieces
1 cup crumbled feta cheese
DRESSING
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. freshly ground black pepper
Directions
To make Mediterranean Salad: Bring saucepan of salted water to a boil. Add edamame, and cook, covered, over medium heat 3 to 4 minutes, or until tender. Drain; rinse with cold water.
Meanwhile, to make Dressing: Combine all ingredients in jar with tight-fitting lid; shake to blend.
To assemble, combine lettuce, tomatoes, cucumber, scallions, olives, mint, parsley and cooked edamame in large storage container or bowl. Before serving, drizzle dressing over salad; toss. Sprinkle each serving with feta cheese.
Nutritional Information
Per SERVING: Calories: 220, Protein: 7g, Total fat: 17g, Saturated fat: 4g, Carbs: 10g, Cholesterol: 15mg, Sodium: 500mg, Fiber: 3g, Sugars: 3g
Comments