Edamame-berry Salad

Yesterday Claudia showed up at my house with, what looked like, 17 recycle bags full of food. She wanted to cook. She wanted to cook BAD. After a few hours and painful cramps in my feet, we were able to crank out a few great recipes for the blog! This salad is a newer addition to Claudia’s rotation. She was very eager to share it with you all. Not only is it super pretty, but it’s super healthy, fresh and delicious.

You will need:

16 oz frozen, shelled Edamame
1/2 cup dried cranberries
1/4 cup fresh basil, cut into thin strips
1 tbsp olive oil
1/8 tsp fresh ground pepper
1/2 cup reduced fat feta, crumbled
Salt to taste

 Bring a small pan of water to a boil. Remove from heat and add cranberries.

Let them sit in the water for 5 minutes to rehydrate.

Drain well in strainer.

Remove as much excess water possible by squeezing lightly in between paper towels.

Pour edamame in a sauce pan with boiling salted water.

Cook Edamame for 2 – 3 minutes (use packaged instructions).

Strain and rinse under cold water to stop the cooking process.

Pat dry with a towel.

Cut your basil into thin strips if you haven’t already done so.

Toss edamame, cranberries, feta, olive oil, basil, salt and pepper in a bowl.

Serve chilled or at room temperature.

Bonus points if it’s in a Ukrainian bowl.

Delicious.

Enjoy!