Tuesday, August 16, 2011
Before I left for vacation, we made this fantastic salad for dinner. It was so creamy and tasty! Luckily I had this recipe on hand, because the first dinner I made when I got back was seriously awful - a huge failure. But, this potato and arugula salad was the complete opposite of a failure. N and I gobbled the whole thing up! This was another great find from one of the free magazines they give out at the LCBO here in Ontario (that's the liquor store!). We made ours more of a salad than a potato salad, by adding a lot more arugula. I also adapted the dressing so that it would be a Ranch dressing. I had initially hoped to find some flank steak to go with the salad, but after going to 2 grocery stores, I gave up and settled on chicken. On Thursday I will have a few pictures from my vacation and a recipe for the grill that we made while we were camping! For now enjoy this yummy salad!
Roasted Potato and Arugula Salad
Adapted from Food and Drink Magazine
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon chives, chopped
1 tablespoon white vinegar
1.5 lbs red baby potatoes
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup cherry tomatoes, halved
3 cups arugula
1 avocado, cubed
Mash the minced garlic with salt in a bowl. Whisk together mayonnaise and sour cream. Add pepper, chives, and white vinegar. You can add slightly more vinegar to thin the ranch dressing down a bit. Chill the dressing in the refrigerator while you prepare the rest of the salad.
Chop baby red potatoes into quarters. Coat the potatoes with two tablespoons olive oil, salt, and pepper. Roast for 30 to 40 minutes on 400°F.
Let the potatoes cool slightly, then add them to a large bowl with the tomatoes, avocado, and arugula. Pour the Ranch dressing over the salad and mix well. Serve with cooked and sliced chicken.