Mediterranean Salad with Edamame

Ingredients: (Serves 8)
1 cup frozen shelled edamame beans
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
1/4 teaspoon sugar
Freshly ground pepper to taste
2 cups shredded romaine lettuce (1/2 small head)
2 cups cherry tomatoes, halved
1 cup sliced English cucumber
2/3 cup chopped scallions
1/2 cup pitted kalamata olives, halved
1/2 cup fresh mint leaves, washed, dried, and torn into 1/2-inch pieces
1/2 cup fresh parsley leaves, washed, dried, and torn into 1/2-inch pieces
1 cup crumbled feta cheese
Directions:
1    Bring a large saucepan of lightly salted water to a boil. Add the edamame beans and cook, covered, over medium heat until tender, 3 to 4 minutes. Drain and rinse with cold water. 2    Combine the oil, lemon juice, garlic, sugar, and pepper in a screw-top jar with a tight fitting lid. Shake to blend. 3    Combine the lettuce, tomatoes, cucumber, scallions, olives, mint, parsley, and cooked edamame beans in a large bowl. Just before serving, drizzle the lemon dressing over the salad, and toss to coat well. Sprinkle each serving with feta.
Per serving (1 1/4 cup): 220 cal, 17 g fat (5 g sat), 10 g carbs, 7 g protein, 3 g fiber, 15 mg chol, 500 mg sodium