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Debra Rose
Potato salad with arugula and olives
A tasty recipe. The vegetarian side dish contains the following ingredients: potatoes in the peel, orange, lemon, extra virgin olive oil, capers, spring onions (3 pieces), thin rings), pepper (freshly ground), olives (taggia (180 g), drained) , arugula (lettuce and a 75 g).
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Ingredients
Directions
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Cut the potatoes in quarter lengthwise and boil them in plenty of water with salt in 8-10 minutes until al dente.
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Let the potatoes drain in a colander.
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Clean the orange well and grate the orange skin thinly.
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Squeeze out the orange and lemon.
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In a large dish, beat the juice with the orange zest and the olive oil into a dressing.
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Stir in the capers and spring onions and add salt and pepper to taste.
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Spoon the warm potatoes with the olives through the salad.
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Let the salad stand for at least 1 hour - preferably 2-3 hours in a cool place - so that the flavors can be absorbed well.
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Spoon the arugula through the salad just before serving..
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Nutrition
275Calories
Sodium30% DV720mg
Fat28% DV18g
Protein6% DV3g
Carbs8% DV25g
Fiber28% DV7g
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