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.
- 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
- 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.
- Serving Size: Serves 4
- Calories: 351
- Carbohydrate Content: 37 g
- Fat Content: 17 g
- Fiber Content: 9 g
- Protein Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 330 mg
- Sugar Content: 6 g