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A simple potato salad gets a fresh, protein-packed twist from frozen shelled edamame (soybeans). If you’re not a cabbage fan, substitute 2 cups fresh baby spinach—just stir the leaves in at the same time you add the tomatoes.
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.
- Calories 351
- Carbohydrate Content 37 g
- Cholesterol Content 0 mg
- Fat Content 17.5 g
- Fiber Content 9 g
- Protein Content 13 g
- Saturated Fat Content 2 g
- Sodium Content 330 mg
- Sugar Content 6 g