Salad of curly endive, sun-dried tomatoes, edamame and feta cheese

• 10 minutes to prepare • 5 minutes to cook • Serves 4

10 MINUTES 

 

Spring is supposed to be here any minute.

Temperatures are raising up and it is time for me to start craving salads.
Salads are always one of my preferred choices because they are fast and easy to prepare. Moreover, you may exploit whatever you have in the fridge and in the cupboard, and make everyday a different one!
I especially love this one because it combines cooked beans and fresh green salad and has cheese too. Absolutely delicious!

Today we will employ edamame as special guest for our salad.
You may have tried it as an appetizer at a Japanese restaurant, but what exactly are those little green bean-looking things?
Edamame is a young soybean that has been harvested before the beans have had a chance to harden. It is among the few plant-based sources of complete protein and a cup of frozen edamame, unprepared, has only 130 calories! These soybeans are also a rich source of B-complex vitamins and vitamins C and K, as well as the minerals calcium, phosphorus and potassium.

You can buy them shelled or in the pod, fresh or frozen. I always buy frozen ones as they are easier to be found.

Here are ingredients for the 4-serving recipe:

 

200 g curly endive salad
400 g sun-dried tomatoes preserved in EVO oil
200 g Feta cheese
250 g frozen edamame
EVO oil
salt
dry oregano

1. Boil edamame in salted boiling water for 5 minutes and drain it. Keep aside
2. Wash the salad under running water. Place it in a large bowl
3. Cut Feta cheese into cubes. Then, use a potato masher to mash it in the salad bowl, too
4. Drain sun-dried tomatoes from the oil in which they are preserved, and chop them into small pieces. Add them to the salad bowl together with edamame
5. Season the salad with the EVO oil, salt and dry oregano, and serve!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.