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greek salad 1By Martine Berger

CSMS Magazine

This week, I’ve decided to share with you this delicious yet very nutritive Greek salad. Pay close attention to the recipe below.

Active: 20 minutes Total: 20 minutes

Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta, and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or zaatar.

¼ cup red-wine vinegar

3 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

8 cups chopped romaine (about 2 romaine hearts)

16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)

1 cup halved cherry or grape tomatoes

½ European cucumber, sliced

½ cup crumbled feta cheese

¼ cup slivered fresh basil

¼ cup sliced Kalamata olives

¼ cup slivered red onion

Remember to add whisk vinegar, oil, salt, and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives, and onion, toss to coat.

Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com

Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.

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