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Arugula and Potato with Garlic Vinaigrette

 
Arugula and Potato with Garlic Vinaigrette
19

Cooked and cubed potato is mixed with fresh arugula and tossed with garlic vinaigrette!

Yield

6

servings

Prep

20

min

Cook

15

min

Ready

38

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
 

Ingredients

1 ½ pounds red skinned potatoes
cubed
3 tablespoons white vinegar
2 cloves garlic
minced, optional
½ teaspoon salt
or to taste
¼ teaspoon black pepper
freshly ground, or to taste
*
3 tablespoons olive oil, extra-virgin
1 bunch arugula (roquette)
rinsed, dried and torn
*

Directions

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, 14 to 16 minutes.

Drain, and cool.

Add to a large salad bowl.

Meanwhile, whisk together vinegar, garlic, salt, and pepper in a medium bowl.

Drizzle in olive oil, whisking until mixture thickens and well blended.

Add arugula into the salad bowl.

Pour the vinaigrette over the potato and arugula in the salad bowl, gently toss until evenly coated.

Serve.

 

* not incl. in nutrient facts

Reviews

about 5 years

We had lots of fresh arugula from our backyard, also had a big bag of russet potatoes, then made this recipe. It was very tasty and refreshing. A great combination on both flavor and texture.

The vinaigrette was so easy to whip up together, I put 1 tablespoon of minced scallions in it as well, and the dressing certainly complemented the salad.

Feel free to use mixed greens, or baby spinach, or any lettuce to replace arugula if you are not a big fan of this peppery greens.

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 15140% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 213mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 11%
Calcium 6% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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