Arugula and Potato with Garlic Vinaigrette
29
Cooked and cubed potato is mixed with fresh arugula and tossed with garlic vinaigrette!
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.
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?
