Edamame & Cranberry Salad
- 2 cups frozen shelled edamame
- 1 cup dried cranberries, sweetened
- 1 tablespoon extra virgin olive oil
- Black pepper, to taste
- 1 cup crumbled feta cheese
Defrost edamame in microwave and allow to cool completely.
Toss edamame and cranberries together with olive oil and pepper until combined.
Gently stir in the feta cheese.
Refrigerate until ready to serve.
Serves: 6 | Serving Size: Generous 3/4 cup
Per serving: Calories: 228; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 22mg; Sodium: 237mg; Total Carbohydrate: 23g; Dietary Fiber: 4; Sugars 15g; Protein: 10g
Nutrition Bonus: Potassium: 24mg; Vitamin A: 2%; Vitamin C: 4%; Calcium: 14%; Iron: 12%
Photo courtesy of Kristina LaRue. Original recipe published on Love & Zest.