Featuring Adorable Arugula, the May Pick of the Month

Potato Arugula Salad

Arugula is a great leafy-green option if you’re looking for something besides lettuce for your salads, or if you’re looking for a substitute for basil in your pesto sauces. It packs a powerful nutrition punch with several different vitamins and nutrients, along with a fresh flavor.

Pick some up today for your spring meals!

Prep Time: 15 minutes.

Cook Time: 15 minutes.

Servings: 4.

Ingredients

  • 1 1/2 pounds red potatoes, cubed.
  • 3 tablespoons white vinegar.
  • 1 1/2 teaspoon garlic powder.
  • 1/2 teaspoon salt.
  • 3/4 teaspoon black pepper.
  • 3 tablespoons olive oil.
  • 2 teaspoons sugar.
  • 1 bunch arugula (about 3.5 to 4 cups) – rinsed, dried and torn.

Directions

  1. 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.
  2.  Meanwhile, mix vinegar, garlic, sugar, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
  3.  Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Thank you allrecipes.com.

What’s so Great About Arugula?

  • It’s low-calorie, low-sodium and fat free!
  • It’s a good source of fiber, vitamin A, vitamin C, magnesium, vitamin K and potassium.

What’s the Best Way to Eat Arugula?

  • Fresh arugula is a delicious addition to any salad or try adding it to a sandwich or wrap.
  • Try it lightly sautéed with olive oil and lemon juice.
  • Substitute it for basil in a pesto recipe.
  • Add it to omelets or pasta dishes.

Selection & Preparation

  • Selection: Look for bright green and vibrant leaves. Avoid wilted, yellowed or slimy leaves. Baby arugula has a milder flavor.
  • Storage: Keep refrigerated and dry. Add a paper towel to the storage container to absorb extra moisture and extend shelf life.
  • Pre-preparation: Rinse arugula if it hasn’t already been washed.
  • Preparation: Arugula is delicious fresh, lightly sautéed or steamed. Arugula cooks quickly, so remove from heat as soon as the leaves start to wilt. 

  • Serving Size: 1 cup.
  • Amount Per Serving
    • Calories: 230.
    • Total Fat: 11 g.
    • Sodium: 330 mg.
    • Total Carbohydrates: 31 g.
    • Dietary Fiber: 3 g.
    • Total Sugars: 5 g.
    • Added Sugars: 2 g.
    • Protein: 4 g.

See More Recipes

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