• Soyfoodscouncil

Edamame Greek Salad

Updated: May 2



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

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