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Cranberry Edamame Salad

Cranberry Edamame Salad
Cranberry Edamame Salad
This healthy recipe comes from NDSU Extension Service.


1 (16-ounce) package frozen, shelled edamame
½ c. dried cranberries
¼ c. fresh basil leaves, sliced into thin strips
1 Tbsp. olive oil
½ c. reduced-fat feta crumbles
Salt and pepper to taste


Bring small pan of water to boil and remove from heat. Put cranberries in water and let sit for five minutes to rehydrate. Drain well and pat dry with a paper towel; set aside. Cook edamame in boiling, salted water for five 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.


Makes four servings. Each serving has 270 calories, 10 grams (g) fat, 17 g protein, 26 g carbohydrate, 7 g fiber and 240 milligrams sodium.

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