{"id":498,"date":"2009-03-11T16:08:42","date_gmt":"2009-03-12T00:08:42","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=498"},"modified":"2009-03-11T16:08:42","modified_gmt":"2009-03-12T00:08:42","slug":"warm-potato-and-edamame-salad","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=498","title":{"rendered":"Warm Potato and Edamame Salad"},"content":{"rendered":"

From: Vegetarian Times<\/em>, October 2007, contributed by Ellen Meyer<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/strong><\/p>\n

Serves 4, Vegan<\/span><\/span><\/span><\/p>\n

Can substitute 2 cups fresh baby spinach for the cabbage; add when you add the tomatoes<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

1 12oz pkg. frozen shelled edamame<\/span><\/span><\/span><\/p>\n

1\/4 green cabbage, finely shredded (about 1 cup)<\/span><\/span><\/span><\/p>\n

16 small, red, purple, fingerling, or new potatoes, halved, about 1 pound<\/span><\/span><\/span><\/p>\n

1-pint cherry tomatoes, halved<\/span><\/span><\/span><\/p>\n

1\/4 cup olive oil<\/span><\/span><\/span><\/p>\n

3 TBSP wine vinegar<\/span><\/span><\/span><\/p>\n

4 cups baby greens<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

    \n
  1. Bring pot of lightly salted water to boil, Blanch edamame 3 minutes, then transfer to a medium bowl with a slotted spoon. Blanch cabbage in same pot of boiling water.<\/span><\/span><\/span><\/li>\n
  2. Drop potatoes in boiling water and reduce heat to medium. And cook ten minutes, or until tender.\u00a0 <\/span>Drain and add to edamame mixture.\u00a0 <\/span>Cool 5 minutes, then stir in tomatoes, toss with oil and vinegar.\u00a0 <\/span>Season with salt and pepper<\/span><\/span><\/span><\/li>\n
  3. Place greens in serving bowls and mound potato salad on top.<\/span><\/span><\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    From: Vegetarian Times, October 2007, contributed by Ellen Meyer \u00a0 Serves 4, Vegan Can substitute 2 cups fresh baby spinach for the cabbage; add when you add the tomatoes \u00a0 1 12oz pkg. frozen shelled edamame 1\/4 green cabbage, finely shredded (about 1 cup) 16 small, red, purple, fingerling, or new potatoes, halved, about 1…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":172,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-498","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=498"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/498\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/172"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}