MEDITERRANEAN EDAMAME SALAD
Make and share this Mediterranean Edamame Salad recipe from Food.com.
Provided by alison.klein
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook edamame according to package and let cool.
- Mix oil and vinegars in separate bowl with garlic and oregano.
- Toss with other ingredients.
- Season with salt and pepper.
- Let marinate at room temperature for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 422.1, Fat 30.8, SaturatedFat 5.2, Cholesterol 8.3, Sodium 437.1, Carbohydrate 22.4, Fiber 7.5, Sugar 4.4, Protein 19.6
MEDITERRANEAN SALAD WITH EDAMAME
A green salad with edamame, feta and a sesame vinaigrette dressing. I found this recipe on a package of frozen edamame and found a sesame vinaigrette on this website that went with it perfectly.
Provided by Julie F
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine lettuce, cucumber, tomatoes, feta and edamame in a large bowl. Combine sesame soy dressing on this website, and add oregano, pepper and garlic powder. Mix to blend ingredients and pour over salad. Toss salad to mix.
Nutrition Facts : Calories 225, Fat 15.4, SaturatedFat 4.8, Cholesterol 20.1, Sodium 421.8, Carbohydrate 13.2, Fiber 4.8, Sugar 4.8, Protein 11.6
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
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.
CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY
Here's what you need: cucumbers, tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, black pepper, lemon juice, kalamata olive
Provided by Claire Nolan
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
- Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
- Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
- Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, Sugar 10 grams
CHICKPEA AND EDAMAME SALAD
Steps:
- Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g
EDAMAME-TABBOULEH SALAD
Dinner made ready in 20 minutes! Enjoy this edamame and couscous salad mixed with citrus and olive oil dressing - perfect if you love Mediterranean cuisine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Make couscous mix as directed on package, using water and 1 teaspoon oil.
- In large bowl, mix couscous and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix well. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g
EDAMAME SALAD
Steps:
- Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
- Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
- Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
- Top edamame salad with sesame seeds and daikon radish before serving.
Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g
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