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Grilled Potato Salad, Arugula and Roasted Peppers with Dijon Vinaigrette

 
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This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

Yield

6

servings

Prep

6

min

Cook

25

min

Ready

35

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 each Perfect Grilled Potatoes
1 ½ teaspoons black pepper
freshly ground
3 tablespoons chives
finely chopped
1 bunch arugula (roquette)
1 large bunch, baby arugula
*
2 each roasted red bell peppers
sliced
1 teaspoon dijon mustard
1 small shallots
minced or finely chopped
*
2 ½ tablespoons olive oil, extra-virgin

Directions

Add 1 teaspoon of vinegar, salt and black pepper to taste into the medium bowl with the hot potatoes.

Toss until well mixed.

Add the chives, arugula, and roasted bell peppers, mix until evenly coated

Add the mustard, shallot, remaining ½ teaspoon vinegar, olive oil, and salt to taste into a small bowl, whisk until well blended.

Drizzle over the potatoes, mix until well coated.

Serve right away.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 6084% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 26% Vitamin C 86%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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