Roasted Potato, Asparagus and Arugula Salad

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your repertoire, Roasted Potato, Asparagus and Arugula Salad might be a recipe you should try. This side dish has 220 calories, 6g of protein, and 14g of fat per serving. This recipe serves 4. For $1.76 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. If you have salt and pepper, ground cumin, dijon mustard, and a few other ingredients on hand, you can make it. This recipe from My Colombian Recipes has 83 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 98%. Similar recipes include Roasted Asparagus, Avocado and Arugula Salad, Roasted Asparagus And Arugula Salad With Shallot Vinaigrette, and Roasted Asparagus and Arugula Salad with Poached Egg.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the dressing: In a small bowl, whisk together the dressing ingredients until blended.Preheat an oven to 400ºF.In a bowl, combine the potatoes, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 45 minutes.Cut the spears diagonally into 1-inch lengths. Place in a steamer rack over boiling water, cover the steamer and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool.In a large bowl, combine the potatoes, asparagus, arugula and dressing, to taste, and toss to mix. Divide the salad among individual plates. Serve immediately.

 

Step by step:

1. To make the dressing: In a small bowl, whisk together the dressing ingredients until blended.Preheat an oven to 400ºF.In a bowl, combine the potatoes, olive oil, salt and pepper and toss to coat.

2. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 45 minutes.

3. Cut the spears diagonally into 1-inch lengths.

4. Place in a steamer rack over boiling water, cover the steamer and cook until tender-crisp, about 3 minutes.

5. Remove the rack from the pan and rinse the asparagus under running cold water until cool.In a large bowl, combine the potatoes, asparagus, arugula and dressing, to taste, and toss to mix. Divide the salad among individual plates.

6. Serve immediately.

Nutrition Information:

covered percent of daily need