I've got gobs of recipes to post, but they will all have to wait because this salad I made tonight trumps them all. My friend, Steph, sent this recipe to me with high recommendations and it did not disappoint. It was so simple, so filling, so fresh, so healthy, and so beautiful. I served this lovely dish alongside some roasted salmon for dinner, but it's filling enough to stand alone as a light lunch. My husband dubbed it "amazing". It will be making an appearance on my table regularly, and I'd love for someone to please invite me to a potluck ASAP. I'd sign right up to bring a salad, and everyone would be dying to know who made that edamame salad as they ate their meal. Yes, my super pathetic goal in life is to be admired for my potluck contributions...we all have our aspirations, friends.
Steph's Edamame Salad
-original source unknown to me
- 2 bags frozen shelled edamame (12-16 oz each)
- 1 cup crumbled feta
- 1 cup dried cranberries (I admit that I changed it up and used dried cherries because I adore Trader Joe's dried cherries and look for any excuse to use them)
- 1/2 cup fresh basil, finely chopped (this makes the salad, in my opinion. Don't you dare leave it out or try to use dried)
- 1/4 cup good olive oil (by this I mean a high quality extra virgin variety)
- salt/pepper to taste
Cook the edamame according to package instructions, then drain and rinse in cold water. Pat dry a bit with paper towels. Toss in large bowl with all other ingredients. Serve chilled or at room temperature.