Warm Potato and Edamame Salad
Warm Potato and Edamame Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $3.4 per serving, you get a side dish that serves 4. One serving contains 345 calories, 13g of protein, and 18g of fat. This recipe is liked by 216 foodies and cooks. If you have baby greens, green cabbage, edamame, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. With a spoonacular score of 96%, this dish is super. Warm Edamame Salad, Warm Edamame and Shrimp Salad, and Warm Quinoa Salad with Edamame & Tarragon are very similar to this recipe.
Servings: 4
Ingredients:
4 cups baby greens
1 pint cherry tomatoes, halved
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.)
¼ cup olive oil
3 Tbs. red wine vinegar
Equipment:
slotted spoon
sieve
bowl
pot
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Drain, and add to edamame mixture. Cool 5 minutes. Stir in tomatoes, and toss with oil and vinegar. Season with salt and pepper.
3. Place greens in serving bowls, and mound potato salad on top.
Nutrition Information:
covered percent of daily need
