Edamame Greek Salad

¼ cup red wine vinegar

3 Tablespoons soybean oil

¼ teaspoon salt

¼ teaspoon ground pepper

8 cups chopped romaine lettuce

16 ounces frozen shelled edamame, about 3 cups, thawed

1 cup halved cherry tomatoes

1 cucumber. sliced

1/2 cup crumbled feta cheese

¼ cup chopped fresh basil

¼ cup black olives

¼ cup chopped red onion

In a large bowl, whisk vinegar, oil, salt and pepper. add remaining ingredients; toss to coat.

Serve immediately.

Yield: 4 servings