Sliced Potatoes on a Bed of Arugula Salad

Published by Bat-El at December 18, 2016

Ingredients

Few handfuls of washed and dried arugula
3-4 radishes-sliced
1 hard plum tomato-cut into cubes
1 small shallot or onion-thinly sliced
1 medium potato-cooked or baked
2 sweet potatoes-cooked or baked
A handful of toasted seeds-sesame, sunflower, almonds… (Whatever you’ve got will work)

Ingredients for the dressing:

1/8 cup balsamic vinegar
1/4 cup olive oil
2 garlic cloves-crushed
2 Tspn honey
1 Tspn Dijon mustard
½ a lemon-squeezed
salt, pepper-pin

I love arugula! It is fancy, elegant and really really yummy! This salad is great for lunch as it has good carbs to get you energized through the rest of the day. You may add any of your favorite protein (I like to add baked salmon) and serve it on a big platter family style.

Instructions

Cook or bake the potatoes until fork tender and let cool to room temperature and slice.
On a plate, or a mixing bowl prepare the base for the salad with the tomato, onion and radish.
Combine all the dressing ingredients and mix really well with a whisk. (I like to mix it in my small ninja cup or a small food processor).
To assemble the salad: Place the arugula and veggies on a plate, drizzle some of the dressing, arrange the sliced potatoes and drizzle some more dressing. Garnish with some toasted seeds.