Arugula Salad with Crisp Potatoes and Olive Vinaigrette

Arugula Salad with Crisp Potatoes and Olive Vinaigrette
Print Recipe
This arugula salad goes great with a flank steak or barbequed chicken for a meal or on its own for a lunch salad. Serve some crusty bread on the side. This recipe has been adapted from Cooking Light.
Arugula Salad with Crisp Potatoes and Olive Vinaigrette
Print Recipe
This arugula salad goes great with a flank steak or barbequed chicken for a meal or on its own for a lunch salad. Serve some crusty bread on the side. This recipe has been adapted from Cooking Light.
Ingredients
Olive Vinaigrette
Instructions
  1. In a food processor or blender pulse the vinegar, olives, mustard and thyme. Slowly add 1/2 cup olive oil and 3 tablespoons water while continually blending until you have a loose dressing. Add to
  2. In a large non-stick skillet over high heat add the remaining 2 tablespoons of olive oil and then add the diced potatoes sprinkled with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Cook stirring occaisionally until you have crisp and golden browned potatoes approximately 5 minutes. Reduce heat to medium and cook until pieces are tender - another 5 minutes. Stir in red onion and cook a final 5 minutes stirring and watching closely. Set aside on a paper towel lined plate.
  4. Portion arugula on dinner plates or on a large serving plater. Top with the potato mixture, feta and tomatoes. Drizzle with vinaigrette - you may have some leftover.
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