¼ cup red wine vinegar
3 Tablespoons soybean oil
¼ teaspoon salt
¼ teaspoon ground pepper
8 cups chopped romaine lettuce
16 ounces frozen shelled edamame, about 3 cups, thawed
1 cup halved cherry tomatoes
1 cucumber. sliced
1/2 cup crumbled feta cheese
¼ cup chopped fresh basil
¼ cup black olives
¼ cup chopped red onion
In a large bowl, whisk vinegar, oil, salt and pepper. add remaining ingredients; toss to coat.
Serve immediately.
Yield: 4 servings