Salad

Arugula Salad with Crispy Potato Croutons and Chili Lime Dressing

  • Ready Time: 40min
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  • Prep Time: 10min
    Cook Time: 30min
  • Potato Type: FingerlingPetite
  • Serves: 6
    Prep Method: Baked
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Description

Recipe by: Potatoes USA

Crispy baby potatoes are seasoned with cumin and oregano before being nestled on a bed of arugula, pumpkin seeds, and grilled corn. This salad is served with a tangy buttermilk-chipotle-lime dressing.

Ingredients

Potato Croutons

  • 1.5 pounds (680g) Fingerling Potatoes, sliced ½ inch thick
  • As Needed Olive Oil Spray
  • 1 tablespoon (6g) Cumin
  • 2 teaspoons (5g) Sea Salt
  • 1 teaspoon (2g) Black Pepper
  • 2 teaspoons (3g) Oregano

Salad

  • 5 cups (125g) Arugula
  • ¾ cup (89g) Toasted Pumpkin Seeds
  • 1 cup (164g) Sweet Corn

Dressing

  • ½ cup (60ml) Non-Fat Greek Yogurt
  • 1/3 cup (80g) Light Mayo
  • ¼ cup (60ml) Cultured Buttermilk
  • ½ cup (20g) Cilantro, chopped
  • 1 each (10g) Chipotle Peppers in Adobo Sauce, chopped fine
  • 2 tablespoons (30ml) Freshly Squeezed Lime Juice
  • 1 teaspoon (2g) Garlic Powder
  • 1 tablespoon (3g) Fresh Chives, chopped fine (Dried Chives can be subbed, just reduce to 2 teaspoons)

Preparation
Prep Time: 10min | Cook Time: 30min

  1. To prepare the croutons, slice the fingerling potatoes into coins about ½ inch thick. Spray them with the olive oil spray and arrange them on a baking sheet. Place into a preheated 400 F (204 C) oven. Roast the potatoes for 20-25 minutes or until they are crispy and golden.  While the potatoes are cooking, mix the cumin, salt, black pepper, and oregano together in a small bowl.  When the potatoes are done season them with the spice mix.
  2. To char the corn, remove the husk and place the corn over an open flame, or a grill, or under a broiler for 3-5 minutes turning often until the corn is blistered and black. Allow the corn to cool slightly before cutting the corn kernels off the cob.
  3. For the salad, simply arrange a bed of arugula into a serving dish, and top with toasted pumpkin seeds, charred corn kernels, and potato croutons.
  4. To make the dressing, place all the ingredients together in a bowl and whisk until smooth and creamy.
  5. To serve drizzle the dressing over the top of the salad and enjoy.

Nutrition

Calories260
Fat12g
Sodium490mg
Cholesterol5
Vitamin C32mg
Carbohydrates31g
Fiber5g
Protein10g
Potassium732mg
Sugar4g

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