POTATO ARUGULA SALAD
A different and yummy potato salad; it uses no mayonnaise. This is a nice alternative to use arugula, rather than just adding it to a green salad.
Provided by JDAVIS3662
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
- Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
- Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 22.5 g, Fat 9.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 209.5 mg, Sugar 1.9 g
ROASTED SWEET POTATO AND ARUGULA SALAD
Tender roasted sweet potatoes and peppery arugula tossed with a simple vinaigrette, walnuts, and crumbled feta cheese. This salad serves two hungry people as a stand-alone meal or stretches to serve four as a smaller side dish or starter.
Provided by April @ Girl Gone Gourmet
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Spread the potatoes in an even layer on a baking sheet. Drizzle 1 tablespoon of olive oil over the top of the potatoes and season them with a few pinches each of salt and pepper. Stir the potatoes around to coat them evenly in the oil. Roast the potatoes for 20 to 25 minutes, or until they are fork tender. Remove them from the oven and cool them in the pan while you prepare the rest of the salad.
- In a small bowl, whisk the mustard and lemon juice with 3 tablespoons of olive oil until combined. Season the dressing with a generous pinch of salt and a pinch of pepper.
- In a large bowl, toss the arugula, green onion, parsley, and potatoes together. Add two tablespoons of the dressing to the bowl and gently toss it with the greens and potatoes until they are evenly coated. Divide the salad between two plates and garnish with the walnuts and feta cheese.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 649 calories, Sugar 12.1g, Sodium 699.7mg, Fat 47.8g, SaturatedFat 7g, UnsaturatedFat 38.6g, TransFat 0g, Carbohydrate 51g, Fiber 10.1g, Protein 10.9g, Cholesterol 8.3mg
CRISPY ROASTED POTATOES AND ARUGULA SALAD
Delicious spiced roasted potatoes sit atop a bed of peppery arugula in this quick and easy warm salad recipe. A side dish that's full of bright flavours and complimentary textures.
Provided by Marie
Categories Side Dishes
Time 50m
Number Of Ingredients 12
Steps:
- For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
- On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
- For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
- Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 191 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
ARUGULA SALAD WITH SWEET POTATOES AND FETA
This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss sweet potatoes with 1 tablespoon olive oil; season with salt and pepper. Roast until tender and browned, 15 to 20 minutes. Let cool to room temperature.
- In a large bowl, whisk together 2 tablespoons oil, grated orange zest, orange juice, and white-wine vinegar; season with salt and pepper. Add sweet potatoes, arugula, and feta. Toss to combine and serve immediately.
Nutrition Facts : Calories 286 g, Fat 16 g, Fiber 5 g, Protein 9 g
THE BEST ARUGULA SALAD
Inspired by Aroma Espresso Bar, this is the BEST Arugula Salad - it features lentils, sweet potatoes, and lemon-olive oil dressing. You can meal prep it, too!
Provided by Taylor Stinson
Categories Salad
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 F. Meanwhile peel and diced sweet potatoes into bite-sized pieces (about 1/2 inch thick), then add to a parchment-lined baking sheet. Toss sweet potatoes with olive oil and season generously with salt and pepper. Bake for 30 minutes, tossing once halfway through.
- While sweet potatoes are baking, cook the lentils. First, rinse them in a fine mesh sieve until the water runs clear, then cook them in a large pot of salted boiling water for 20 minutes until tender but not mushy. Drain lentils and rinse well under cold water.
- While lentils and sweet potatoes are cooking, mix together olive oil, lemon juice and salt & pepper in a medium-sized bowl to make the dressing, then set aside. Finally, slice the red onion and crumble the goat cheese.
- When lentils and sweet potatoes are cooked, you can now start assembling your salads! Divide lentils evenly among the bottom of four (1L) mason jars, then divide dressing among the four jars. Add in sweet potatoes overtop, followed by goat cheese and red onion. Finish with arugula. Salad jars will last in the fridge up to 5 days.
- NOTE: If you want to serve the salad right away and not store for meal prep, you can simply toss all ingredients together in a large bowl and then serve from there. Enjoy!
Nutrition Facts : Calories 511 kcal, Carbohydrate 55 g, Protein 21 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 13 mg, Sodium 181 mg, Fiber 19 g, Sugar 8 g, UnsaturatedFat 16 g, ServingSize 1 serving
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3.5/5 (27)Category SaladsCuisine Greek
- In a large pot, cover the sweet potatoes with 2 inches (5 cm) cold salted water. Bring to a boil over medium heat. Reduce the heat to low and simmer until fork-tender but al dente, about 15 minutes. Remove, cool slightly, peel, and cut into 11/2-inch (4 cm) chunks. (Alternatively, you can either roast or grill the sweet potatoes, peeled, sliced, salted, and tossed with 1/2 cup olive oil under the broiler.)Transfer the sweet potatoes to a serving bowl. Add the onion (or scallions) and arugula to the bowl. Season to taste with salt and toss with the olive oil and vinegar. If desired, add the crumbled feta cheese (or goat cheese) and serve.
- About the recipe: Several farmers on Ikaria mentioned to me the sweet potatoes they remember as children, in the 1940s and '50s, and that most were grown on the terraced steps in the windswept southern town of Manganitis. My neighbor Titika, for example, recalled the simplest and most desired "dessert" of her youth: "We had sweet potatoes. That's it. With nothing on them. Just baked under the ashes in the fireplace. What a treat."
- Sweet potatoes were also the tuber of choice for a salad, recounted to me by Myrsina Roussou, native of Manganitis. The addition of goat cheese or feta is mine, and totally optional. The original version is typical of the simple, pared-down dishes that nourished the generation that today is reaching triple-digit ages uniquely sound of mind and body. But the combination of dense, creamy sweet potatoes and sharp, peppery arugula seemed surprisingly sophisticated to me, even though this was the food of dire poverty.
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- Heat oven to 450 degrees F. In a medium saucepan, combine the barley, 2 1/2 cups water and 1/2 teaspoon salt and bring to a boil.
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Reviews 40Category SaladCuisine AmericanTotal Time 45 mins
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- Wash and scrub the sweet potatoes. Place in a large pot with cold salted water and bring to a boil over medium heat. Reduce heat to low and simmer until fork tender but al dente, about 15 minutes. Remove, cool slightly, peel (if boiling), and cut into 1 ½ - inch / 4 cm chunks. Transfer to a serving bowl. (Alternatively, you can peel and cube the sweet potatoes and either roast or grill them under the broiler, on a sheet pan tossed with a little olive oil and salt).
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