8
Serves
Preparation time: 25 minutes
Cooking time: 4 minutes
Torn leaves of fragrant herbs and delicate, protein-rich edamame beans distinguish this variation of a classic Greek salad. Edamame are immature soybeans. You can find them in the freezer section or the natural foods section of supermarkets or in natural foods stores.
1 cup frozen shelled edamame beans
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
1/4 teaspoon salt, or to taste
1/4 teaspoon sugar
Freshly ground pepper to taste
2 cups shredded romaine lettuce (1/2 small head)
2 cups cherry tomatoes, halved, or 2 medium tomatoes, cored, cut into 2 x 1-inch (5 x 2.5-centimeter) wedges
1 cup sliced English cucumber
2/3 cup chopped scallions
1/2 cup pitted kalamata olives, halved
1/2 cup fresh mint leaves, washed, dried, and torn into 1/2-inch (1-centimeter) pieces
1/2 cup fresh flat-leaf parsley leaves, washed, dried, and torn into 1/2-inch (1-centimeter) pieces
1 cup crumbled feta cheese
1. Bring a large saucepan of lightly salted water to a boil. Add the edamame beans and cook, covered, over medium heat until tender, 3 to 4 minutes. Drain and rinse with cold running water.
2. Combine the oil, lemon juice, garlic, salt, sugar, and pepper in a screw-top jar with a tight-fitting lid. Shake to blend.
3. Combine the lettuce, tomatoes, cucumber, scallions, olives, mint, parsley, and cooked edamame beans in a large bowl. Just before serving, drizzle the lemon dressing over salad and toss to coat well. Sprinkle each serving with feta. One serving is 1 1/4 cups.
Per serving: 220 calories, 7 g protein, 10 g carbohydrates, 3 g fiber, 17 g total fat, 5 g saturated fat, 500 mg sodium.