Looking for a fresh recipe to jump-start your healthy eating habits this spring? Try this delicious and protein-packed twist on the classic Greek salad with the addition of edamame to the traditional romaine, tomatoes, cucumber, feta and olives. Serve with toasted whole grain pita brushed with olive oil and sprinkled with dried oregano or za’atar.
Makes 4 servings
- ¼ cup red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 8 cups chopped romaine (about 2 romaine hearts)
- 16 ounces frozen shelled edamame (about 3 cups), thawed
- 1 cup halved cherry or grape tomatoes
- ½ cucumber, sliced
- ½ cup crumbled feta cheese
- ¼ cup slivered fresh basil
- ¼ cup sliced Kalamata olives
- ¼ cup slivered red onion
Active Time 20 minutes
Total Time 20 minutes
Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat. Enjoy!
- Make ahead and layer your ingredients to keep the romaine from getting soggy, than toss before eating. Mason jars make a great container for this if you’re a meal prepper. Pour in the dressing first, then olives, tomatoes, onions, cucumbers, edamame, cheese, then the romaine! Shake well, or toss the salad together in bowl.
- Looking for even more protein? Add 3 ounces of sliced grilled chicken.
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