Best Edamame Salad With Cranberries Feta And Basil Recipes
EDAMAME WITH CRANBERRIES, FETA AND BASIL
I don't remember where I first saw this recipe but it's been a big hit whenever I make it. When served chilled it's a great side salad in the warmer months but equally as good when you're trapped inside or on the go!
Provided by Huffinchow
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook Edamame in salted boiling water for 5 minute Drain and rinse under cold water to stop the cooking and pat dry.
- Toss together edamame , cranberries, basil, olive oil and pepper. Gently stir in the Feta. Serve chilled or at room temperature.
Nutrition Facts : Calories 283.5, Fat 18.5, SaturatedFat 4.6, Cholesterol 16.7, Sodium 226.9, Carbohydrate 15, Fiber 5.4, Sugar 1.3, Protein 17.6
EDAMAME WITH CRANBERRIES, FETA AND FRESH BASIL
"This simple, colorful salad marries heart-healthy edamame with oxidant-rich cranberries. It's perfect as a simple side dish with nearly any meal; or serve it on a bed of greens as a starter salad." From Delicious Living. (Fresh or frozen lima beans or young fava beans can replace edamame if not available.) Very easy!
Provided by C G @Celestina9000
Categories Lettuce Salads
Number Of Ingredients 7
Steps:
- Cook the edamame in a pot of boiling salted water for 5 minutes. Drain under cold water to stop the beans from cooking any longer and set aside to drain.
- Pat the edamame beans dry with a tea towel to remove any excess moisture. Combine the edamame with the cranberries, fresh basil and olive oil. Gently stir in the feta cheese.
- If desired, arrange some greens on (4) salad plates then spoon the edamame mixture on top. Season to taste with cracked black pepper. Can be served chilled or at room temperature (we preferred it at room temp.)
EDAMAME SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.
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