January – Edamame Greek Salad

January – Edamame Greek Salad

Edamame Greek Salad


1 1/2 c. Frozen shelled edamame

1 1/2 T. Red wine vinegar

3 t. Minced fresh oregano

1/2 t. Kosher salt

1 1/2 T.  Odelay extra-virgin olive oil

1 c. Chopped cucumber

1/4 c. Chopped Kalamata olives

1/4 c. Crumbled feta cheese


Put edamame in 8 c. boiling water. Cook 3 min. or until tender. Drain. Combine vinegar, oregano, and salt in a medium sbowl. Whisk in the Odelay extra-virgin olive oil. Stir in the edamame, cucumber, olives and feta cheese. Toss.