Edamame and Bread Salad
Mary Spears
ingredients
Salad- 3/4 c feta cheese
- 1/2 c Greek yogurt or plain low-fat yogurt
- 2 tbl snipped fresh basil
- 1 small clove garlic, minced
- 2 12-oz. pkgs. frozen edamame
- 1 1/2 lbs fresh green beans, trimmed
- 1 recipe Balsamic Dressing
- 2 c yellow cherry tomatoes, halved
- 12 slices crusty country bread, toasted
- Fresh basil leaves
- 1/4 c extra virgin olive oil
- 2 tbl balsamic vinegar
- 2 tbl red wine vinegar
- 1/4 c lightly packed fresh basil leaves
- 2 tbl whipping cream
directions
- 1
1) In bowl combine feta cheese and yogurt. Using fork mash into paste. Add 2 tablespoons of snipped basil and garlic, mash to blend. Season with salt and pepper. Refrigerate, covered, for up to 8 hours.
- 2
2) In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans; return to boiling. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain; cool.
- 3
3) Prepare Balsamic Dressing by combining olive oil, balsamic, red wine vinegar, and basil leaves in blender; blend until smooth. Add cream and blend to mix, seasoning with salt and pepper to taste.
- 4
4) Add tomatoes to bean mixture. Drizzle half of the dressing and toss to coat. Refrigerate for up to 8 hours (tossing again before serving).
- 5
5) Spread feta mixture onto 1-2 bread slices. Place slice(s) on serving plate and heap bean mixture on top. Drizzle remaining dressing and sprinkle with fresh basil leaves.
Source: Better Homes and Gardens
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