Arugula, Potato and Edamame Salad
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This protein-rich salad is drizzled with a delicious roasted shallot dressing.
Ingredients
Uncooked red potato
4 medium
Shallots
3 medium, peeled and cut in half
Olive oil
2 tsp(s), extra-virgin
Arugula
12 cup(s), fresh (washed and well-dried)
Edamame (shelled)
1 cup(s)
Fresh lemon juice
2 tbsp(s)
Sherry vinegar
1 tsp(s)
Sea salt
3 gm
Black pepper
½ pinch(es), freshly ground
Water
3 cup(s)
Instructions
1
Preheat oven to 450ºF.
2
Steam potatoes until tender, about 10 minutes. Allow them to cool and then cut into 1/4-inch-thick slices.
3
Place shallots on a large piece of aluminum foil. Drizzle with oil and completely wrap foil around shallots; bake until very soft, about 20 minutes. Remove shallots from oven and allow to cool for 5 minutes.
4
Meanwhile, divide arugula between four plates; top each with 1/4 of potato slices and 1/4 cup of edamame.
5
When shallots are cool, scrape them and any remaining oil from foil into blender. Add water, lemon juice, vinegar, salt and pepper; blend to make a smooth dressing. If dressing seems too thick, add another tablespoon or two of water and blend again. Drizzle about 3 tablespoons of dressing over each salad and serve.
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