Potato, Pepper And Arugula Salad
- Total Time
- 10 minutes
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Ingredients
- 1pound tiny new potatoes
- 1bunch arugula to yield 1½ cups coarsely cut and tightly packed
- 1large roasted red pepper
- 2tablespoons light mayonnaise
- 2heaping teaspoons capers
- A few shakes salt
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
134 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
- Step 2
Wash and trim stems from arugula, and dry it; cut coarsely.
- Step 3
Rinse and dice red pepper.
- Step 4
In serving bowl, mix mayonnaise, capers and red pepper.
- Step 5
When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.
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