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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Edamame, Cranberry and Feta Salad Recipe

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This recipe for Edamame, Cranberry and Feta Salad is from The Shanahan Family 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:  
16 oz. bag frozen, shelled edamame
1 cup dried cranberries
¼ cup fresh basil
½ cup chopped celery
½ cup Newman's Own Light Balsamic
½ cup or more crumbled feta cheese
ground pepper to taste
Directions:
Directions:
Defrost edamame in microwave and cool completely.
Toss edamame, cranberries, basil and celery together with dressing.
Gently stir in feta and pepper to taste.
Refrigerate.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This has become one of my favorite salads because I can make it ahead of time and it stores in the fridge for several days. I usually don't have fresh basil, so I use dried Italian seasoning from the jar.

 

 

 

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