Edamame and Edamame Salad was a new discovery about 4 years ago. I loved Edamame at our favorite sushi restaurant and I’ve enjoyed Edamame Salad at potlucks but have never made one. When this recipe popped up in a recent issue of Relish.com it inspired me to try it. As I mentioned on Tuesday, it paired well with the Yogurt Marinated Chicken.
The salad kept for days and I’ve enjoyed it as an entrée as well. The Salad would be equally good without the Feta cheese, for those that are following a Vegan diet.
Mediterranean Edamame Salad
Vinaigrette:
1/4 cup white wine vinegar or sherry vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
Salad:
2 cups cooked, shelled edamame
2/3 cup thinly sliced sun-dried tomatoes
1/4 cup diced red onion
1/2 cup black olives (Kalamata–I used mixed Spanish olives), pitted and halved
1/2 cup crumbled feta cheese
2 cups lettuce or greens
- To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender. Slowly add olive oil and mix well. Add salt and pepper.
- To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette. Let marinate 30 minutes (or longer).
- When ready to serve, toss or serve salad with lettuce or greens.
Courtesy of Get Fresh Memphis; Relish.com
Fork Lore 