Edamame, Cran & Feta Salad
When I saw this salad in the deli case at the Fresh Market, I thought two things. One, I have to try that, I would never have thought to put those things together. And two, I have to copy that at home! Perfect for cookouts and gatherings, when you want a "green alternative" to heavy, mayo based salads. The edamame, paired with the sweet, tart, chewiness of the cranberries and the saltiness of the feta cheese all works perfectly together to create this balanced, light and fresh salad!
Ingredients
2 bags SHELLED edamame
1 bag reduced sugar dried cranberries
1 tub reduced fat crumbled feta cheese
Lemon Vinaigrette
Juice of 2 lemons
2 Tbs canola oil
1 Tbs white sugar
Salt, pepper to taste
Directions
You basically want to thaw the edamame, not full on cook it. So whatever it says on your bag, cut the cooking time in half and judge from there, if you need to add more time.
Add the thawed edamame, cranberries and feta to a bowl. In a separate, small bowl, whisk together all of the vinaigrette ingredients. Pour over the salad and chill for 30-45 minutes (or grab a fork).
I wouldn't recommend using flavored fetas, it would detract from the simple clean flavors.
Ingredients
2 bags SHELLED edamame
1 bag reduced sugar dried cranberries
1 tub reduced fat crumbled feta cheese
Lemon Vinaigrette
Juice of 2 lemons
2 Tbs canola oil
1 Tbs white sugar
Salt, pepper to taste
Directions
You basically want to thaw the edamame, not full on cook it. So whatever it says on your bag, cut the cooking time in half and judge from there, if you need to add more time.
Add the thawed edamame, cranberries and feta to a bowl. In a separate, small bowl, whisk together all of the vinaigrette ingredients. Pour over the salad and chill for 30-45 minutes (or grab a fork).
I wouldn't recommend using flavored fetas, it would detract from the simple clean flavors.
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