Mediterranean Salad with Edamame

• 1 cup frozen shelled edamame
• 2 cups shredded romaine lettuce (bagged or 1/2 small head)
• 2 medium-sized tomatoes, cored and cut into 2x1-inch wedges, or 2 cups cherry tomatoes, halved
• 1 cup sliced English cucumber
• 23 cup chopped scallions
• 1/2 cup pitted kalamata olives, halved
• 1/2 cup fresh mint leaves, rinsed, dried and torn into 1/2-inch pieces
• 1/2 cup fresh Italian parsley leaves, rinsed, dried and torn into 1/2-inch pieces
• 1 cup crumbled feta cheese
• 13 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. sugar
• 1/4 tsp. freshly ground black pepper

1. To make Mediterranean Salad: Bring saucepan of salted water to a boil.
2. Add edamame, and cook, covered, over medium heat 3 to 4 minutes, or until tender.
3. Drain; rinse with cold water.
4. Meanwhile, to make Dressing: Combine all ingredients in jar with tight-fitting lid; shake to blend.
5. To assemble, combine lettuce, tomatoes, cucumber, scallions, olives, mint, parsley and cooked edamame in large storage container or bowl.
6. Before serving, drizzle dressing over salad; toss.
7. Sprinkle each serving with feta cheese.

edamame, shredded romaine lettuce, tomatoes, cucumber, scallions, olives, mint, fresh italian parsley, feta cheese, extra virgin olive oil, garlic, salt, sugar, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/mediterranean-salad-with-edamame/ (may not work)