Warm Potato and Edamame Salad

• 1 12-oz. pkg. frozen shelled edamame
• 1/4 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
• 1/4 cup olive oil
• 3 Tbs. red wine vinegar
• 4 cups baby greens

1. Bring pot of lightly salted water to a boil.
2. Blanch edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon.
3. Blanch cabbage in same pot of boiling water 1 minute, and place in same bowl.
4. Drop potatoes in boiling water, reduce heat to medium, and cook 10 minutes, or until tender.
5. Drain, and add to edamame mixture.
6. Cool 5 minutes.
7. Stir in tomatoes, and toss with oil and vinegar.
8. Season with salt and pepper.
9. Place greens in serving bowls, and mound potato salad on top.

edamame, green cabbage, red, cherry tomatoes, olive oil, red wine vinegar, baby greens

Taken from www.vegetariantimes.com/recipe/warm-potato-and-edamame-salad/ (may not work)