Warm Potato and Edamame Salad

1 12 oz. Package frozen shelled edamame (soybeans)
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 T. red wine vinegar
4 cups baby greens

bring pot of lightly salted water to the boil. Blanche edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon.

Blanche cabbage in same pot of boiling water 1 minute, and palace in same bowl.

Drop potatoes into boiling water, reduce heat to medium-low, 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.