- 2 pounds small red potatoes, halved
- 1/2 cup Honeyed Lemon-Dijon Vinaigrette, divided
- Cooking spray
- 3 cups loosely packed baby arugula
- 1/4 cup thinly vertically sliced red onion
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- calories 125
- caloriesfromfat 17 %
- fat 2.4 g
- satfat 0.3 g
- monofat 1.8 g
- polyfat 0.3 g
- protein 3.1 g
- carbohydrate 22.4 g
- fiber 1.8 g
- cholesterol 0.0 mg
- iron 1.4 mg
- sodium 222 mg
- calcium 15 mg
How to Make It
Prepare grill to medium-high heat.
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until the potatoes are almost tender. Drain and rinse under cold water; drain well. Place the potatoes in a bowl. Drizzle with 2 tablespoons of Honeyed Lemon-Dijon Vinaigrette; toss gently to coat.
Place potatoes, cut sides down, on grill rack coated with cooking spray; grill 3 minutes on each side or until potatoes are very tender.
Combine potatoes, arugula, and remaining ingredients in a large bowl. Drizzle with remaining 6 tablespoons Honeyed Lemon-Dijon Vinaigrette, and toss gently to coat.