My hubby and I love different salads, and this is a great fall salad because it combines those lovely greens that are so good for you and a warm mixture of potatoes, edamame (which are whole soybeans – if you’ve never tried them, do so now), cabbage, and cherry tomatoes.
My husband is not a vegetarian, so I add pre-cooked chicken to his and I add vegetarian “chicken” to mine because I like the extra protein. For my hubby’s chicken, I get the breasts (4-5 at a time), and cook them all at once, then break into bite size pieces and freeze. That way I can dig out as much as I need for his dishes. My vegetarian “chicken” is made by Beyond Meat and it’s called chicken-free strips.
Warm Potato and Edamame Salad
1/4 cup extra virgin olive oil
3 Tbs red wine vinegar
1 to 1 1/2 Tbs dijon or whole grain mustard
I add a little (maybe a pinch or two) stevia for sweetening
1/2 12 oz package of frozen shelled edamame
1/4 to 1/2 head green cabbage, chopped
12 small or 6 large red potatoes, cut into bite sized pieces
1/2 pint cherry tomatoes, cut in half
4 cups baby greens
(chicken or veg chicken – optional)
In a shakable jar or small bowl, mix together the olive oil, vinegar, mustard, and stevia (if using). Set aside
Bring a pot of salted water to a boil. Blanch edamame for 3-4 minutes after the water returns to a boil. Using a slotted spoon, transfer to a large bowl. Put the cabbage into the boiling water and blanch for around 2 minutes. Using the slotted spoon, remove the cabbage to the same large bowl. Add the potatoes to the boiling water, reduce heat to medium, and cook until tender, around 10-15 minutes (I live at around 8000 feet above sea level, so it takes most things longer to cook than sea level). Drain potatoes and add to the bowl with the edamame and cabbage. Stir in tomatoes and the dressing – toss to coat. Season with salt and pepper.
I heat up the chicken and veg chicken in serving bowls first, then add the greens. Mound the potato mixture on top.
Let me know how it turns out for you.
Luv from Karen