Edamame, or soybeans are a fantastic way to add some variety to your diet. It's also a way to tiptoe into a vegan way of eating if you are vegan-curious. Here I have taken edamame, which is extremely versatile and combined with Greek flavors to create a refreshing salad that is delicious any time of year. This is one of those salads that is more like assembling - no cooking required. It does taste better the next day as all salads do once they have had a chance to meld. I used shelled edamame that I can readily find in the frozen food section (two bags are used for this recipe). I also would like to note that please use amazing olives for this dish - the kind you find in an olive bar at your local grocer. Canned olives lack so much flavor and character, this is where you splurge.
2 - 12 oz. bags shelled edamame (I use Sunrich Naturals brand)
1 red onion, chopped small
1/2 - 8 oz. jar Mezetta Julienne Cut Sin-Ripened Dried Tomatoes, chopped
2 cups quality, pitted Kalamata or Greek Olives
4 oz. crumbled Feta Cheese
1/2 cup Girards Greeg Feta Salad Dressing
Combine ingredients in a medium to large bowl and stir together to combine. Serve immediately or let rest a day for flavors to meld.
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