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:

Quickview
344k Calories
13g Protein
18g Total Fat
35g Carbs
44% Health Score
Limit These
Calories
344k
17%

Fat
18g
28%

  Saturated Fat
2g
15%

Carbohydrates
35g
12%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
39mg
2%

Get Enough Of These
Protein
13g
27%

Vitamin C
70mg
85%

Folate
320µg
80%

Manganese
1mg
63%

Vitamin K
49µg
47%

Potassium
1209mg
35%

Fiber
8g
33%

Vitamin B6
0.57mg
28%

Copper
0.53mg
26%

Phosphorus
262mg
26%

Magnesium
98mg
25%

Iron
4mg
23%

Vitamin B1
0.33mg
22%

Vitamin E
3mg
21%

Vitamin A
1052IU
21%

Vitamin B3
2mg
14%

Vitamin B2
0.22mg
13%

Zinc
1mg
12%

Calcium
93mg
9%

Vitamin B5
0.91mg
9%

Selenium
1µg
2%

covered percent of daily need
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