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Greek-Style Edamame Salad by

Source: Cooking Light


8 cups water
1 1/2 cups frozen shelled edamame
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons minced fresh oregano
1/4 teaspoon kosher salt
1 cup chopped English cucumber
2 tablespoons sliced kalamata olives
2 tablespoons crumbled feta cheese


Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.
Combine oil, vinegar, oregano, and salt in a medium bowl. Stir in edamame and cucumber. Sprinkle with olives and feta cheese.

Servings: 4

Nutrition Information (per serving):
Calories 121
Fat 9.1 g
Saturated Fat 1.8 g
Cholesterol 4 mg
Sodium 234 mg
Carbohydrates 5
Fiber 2 g
Protein 5 g

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