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Edamame Cranberry Feta Salad Recipe

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This recipe for Edamame Cranberry Feta Salad is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(2) 12 or 16 ounce bags frozen shelled Edamame
1 cup dried cranberries
½ cup fresh basil, cut into very thin strips and then halved
4 tablespoons of olive oil
Fresh cracked pepper to taste
1 cup crumbled Feta Cheese
Directions:
Directions:
Cook the Edamame in boiling salted water for about 5 minutes. Drain and rinse under cold water to stop the cooking process and pat dry with paper towels. You want to make sure the Edamame is dry so the salad is not soggy.

Toss Edamame with cranberries, basil, olive oil and pepper in a pretty bowl. Gently stir in the crumbled feta cheese. Serve the salad chilled or at room temperature.
Number Of Servings:
Number Of Servings:
8

 

 

 

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