Tri Color Potato And Arugula Salad Recipes

TRI-COLOR POTATO AND ARUGULA SALAD

Tri-Color Potato and Arugula Salad image

Provided by Nava Atlas

Time 35m

Number Of Ingredients 11

Ingredients

1 medium sweet potato
3 medium purple potatoes
2 medium yellow potatoes like Yukon gold
2 celery stalks, thinly sliced on the diagonal
1/2 medium red bell pepper, finely diced
1/3 cup pitted kalamata olives or sun-dried tomatoes, sliced
1/3 cup vinaigrette dressing, or as needed to moisten
2 to 3 tablespoons minced fresh dill
Salt and freshly ground pepper to taste
3 to 4 big handfuls of baby arugula leaves, rinsed and dried
Toasted pumpkin or sunflower seeds for topping, as desired

Steps:

Microwave the each variety of potato separately (they have varying cook times) until done but still nice and firm. Plunge into cold water. Let stand until cool enough to handle, then peel and cut into approximately 3/4-inch dice.
Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, vinaigrette, dill, salt, and pepper. Stir together gently.
Stir half of the arugula in with the potatoes and line a serving platter with the rest. Mound the potato salad onto the platter, and scatter the seeds over the top. Serve at once.

Nutrition Facts : Calories 271 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 63 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

TRICOLOR SALAD

Tricolor Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 endive, thinly sliced crosswise
1/2 head radicchio, cut in half and thinly sliced
2 cups loosley packed arugula

Steps:

Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)

Tri-Color Salad (Arugula, Radicchio, and Fennel Salad) image

This festive green, white, and red salad complements any Italian meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Rounded 1/2 teaspoon coarse salt
Fresh black pepper
4 ounces baby arugula
1/2 head radicchio, thinly sliced (2 cups)
1 fennel bulb, halved, cored, and thinly sliced

Steps:

Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.

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