Potato Roasted Pepper And Arugula Salad Recipes
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
POTATO, PEPPER AND ARUGULA SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 7
Steps:
- Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
- Wash and trim stems from arugula, and dry it; cut coarsely.
- Rinse and dice red pepper.
- In serving bowl, mix mayonnaise, capers and red pepper.
- When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 469 milligrams, Sugar 3 grams
POTATO, ROASTED PEPPER AND ARUGULA SALAD
Categories Salad Onion Pepper Potato Side Arugula Bell Pepper Summer Healthy Bon Appétit
Yield Serves 12
Number Of Ingredients 9
Steps:
- Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
- Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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