Baby Red Potatoes with Vegetarian Cheese
By Melissa's Corporate Chefs

2 pounds Baby Red Potatoes quartered
6 cups Spring Mix (Salad Mixture) washed and dried
8 ounces Soy Shreds (use your favorite flavor)
3 tablespoons Olive Oil
6 tablespoons Cider vinegar
Pepper to taste
Place potatoes in a large pot, covered with cold water.
Bring to a boil, then turn down heat and cook until potatoes can be pierced easily with a fork. Let drain thoroughly.
Once moisture has drained out of potatoes, place in mixing bowl with shredded vegetarian cheese to coat the potatoes.
Season with pepper to taste.
Arrange spring mix on serving dish.
Sprinkle with oil and cider vinegar.
Top with potato mixture. Serve while potatoes are still warm.