Edamame with Cranberries, Feta and Basil

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Edamame with Cranberries, Feta and Basil

4.4 of 5 (16)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 202.2

Total Fat: 10.6 g
Cholesterol: 10.0 mg
Sodium: 394.6 mg
Total Carbs: 18.6 g
Dietary Fiber: 3.9 g
Protein: 12.1 g

View full nutritional breakdown of Edamame with Cranberries, Feta and Basil calories by ingredient

Introduction

This is a Whole Foods Market recipe I found recently. This particular version includes my modifications. I like to eat this with a greek seasoned grilled chicken breast or a grilled chicken breast marinated in balsamic vinegairette. This is a Whole Foods Market recipe I found recently. This particular version includes my modifications. I like to eat this with a greek seasoned grilled chicken breast or a grilled chicken breast marinated in balsamic vinegairette.

Minutes to Prepare: 5

Minutes to Cook: 5

Number of Servings: 4

Ingredients

1 16-oz bag frozen, shelled edamame

1/2 cup dried cranberries

1/4 cup fresh basil leaves, chiffonade (sliced into thin strips)

1 Tbsp. olive oil

1/8 tsp. freshly ground black pepper

1/2 cup reduced-fat feta crumbles

Salt to taste

Directions

Bring small pan of water to boil and remove from heat. Put cranberries in water and let sit for 5 minutes to rehydrate. Drain well, removing as much water as possible (I squeeze lightly in paper towels) and set aside.

Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.

Toss edamame, cranberries, basil, olive oil and pepper together. Add salt, if desired. Gently stir in feta cheese. Serve chilled or at room temperature. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user BUNKERBABE.