Warm Potato and Edamame Salad
1 12-oz. pkg. frozen shelled edamame
¼ head green cabbage, finely shredded (about 1 cup)
16 small red, purple, fingerling, or new potatoes, halved (about 1 lb.)
1 pint cherry tomatoes, halved
¼ cup olive oil
3 Tbs. red wine vinegar
4 cups baby greens
- Bring pot of lightly salted water to a boil. Blanch edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon. Blanch cabbage in same pot of boiling water 1 minute, and place in same bowl.
- Drop potatoes in boiling water, reduce heat to medium, and cook 10 minutes, or until tender. Drain, and add to edamame mixture. Cool 5 minutes. Stir in tomatoes, and toss with oil and vinegar. Season with salt and pepper.
- Place greens in serving bowls, and mound potato salad on top.