Edamame Salad

Hi.  I'd like to introduce you to my new friend.

This salad.

I'm obsessed with it.

A friend told me about a salad with edamame, feta and Craisins.  So I made it.  And I added pine nuts, pepper, and olive oil.  And I can't stop eating it.

I tell you to make things regularly.  But this time, I'm serious.

Take some edamame - the shelled ones, which apparently are called mukimame (didn't know that until I went to Kroger) - and steam them in the bag.

While they're steaming in the microwave, put some dried cranberries and crumbled feta cheese into a bowl.  Feel free to use more feta if you feel so led.  I might be so led next time.

Add the edamame.  Drizzle some olive oil on top and sprinkle on lots of cracked pepper.

Toss on some pine nuts.

Toasted, of course.  But remember pine nuts have lots of oil and burn quickly.  Very quickly.  I have learned this lesson more than once.

The feta and olive oil mix together and kind of make a dressing.  It's just delicious.  The edamame - excuse me, mukimame - are a bit crispy and the craisins are sweet and the pine nuts are crunchy.

Oh, my.

I ate this salad right after I made it while it was still warm and I finally stopped after I had eaten about half of it.

So then I ate it again after it had chilled in the refrigerator.

I'm not sure which way I liked it best.

So I'm off to make it again to try and decide which way is my favorite.  I'll get back to you on that one.

Edamame Salad

16 oz. bag shelled edamame (mukimame), steamed in the bag according to package directions

6 oz. bag dried sweetened cranberries (Craisins)

4 oz. package crumbled feta cheese
1/2 cup pine nuts, toasted

2 T olive oil

3/4 tsp cracked black pepper

Toss all ingredients together and serve immediately while warm or chill before serving.