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The flavors of this salad are fresh and savory. The combination of peppery arugula and crispy potatoes makes for a tasty dish that can be a side or main and served hot or cold. Fresh herbs are a plus, but dried herbs are okay too.
1 lb. baby potatoes (halved)
3 cups Arugula
1 Tbsp. Olive Oil
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
2 garlic cloves (minced)
½ pink salt
Pepper to taste
Juice of one lemon
Preheat oven to 400 degrees
Toss halved potatoes with the olive oil, fresh herbs, salt and pepper
Spread potatoes on a baking sheet in one even layer and bake for 15 minutes
Sprinkle potatoes with the garlic and toss making sure to keep them in one even layer
Put back in the oven for another 10 minutes until the potatoes are brown and crispy on the edges
When potatoes are done place them in a bowl with the arugula and toss to combine. Squeeze lemon juice over everything, toss again and serve.
Thanks to Jenn at www.veggieinspired.com.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More