Warm Potato and Edamame Salad

1. 1

   Bring pot of lightly salted water to a boil.

2. 2

   Blanch edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon.

3. 3

   Blanch cabbage in same pot of boiling water 1 minute, and place in same bowl.

4. 4

   Drop potatoes in boiling water, reduce heat to medium, and cook 10 minutes, or until tender.

5. 5

   Drain, and add to edamame mixture.

6. 6

   Cool 5 minutes.

7. 7

   Stir in tomatoes, and toss with oil and vinegar.

8. 8

   Season with salt and pepper.

9. 9

   Place greens in serving bowls, and mound potato salad on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.