Recipe to make arugula salad with a baked potatoes for dinner
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Do you love the taste of fresh arugula, but hate how it can quickly wilt? This recipe is perfect for you! Follow these simple instructions to create a beautiful and tasty salad that will stay crisp all night.
What You’ll Need:
1 pound of fresh arugula
1/2 pound of cherry tomatoes, halved
1/4 cup of olive oil
1/4 cup of balsamic vinegar
1 teaspoon of salt
1/4 teaspoon of black pepper
1 baked potato
Instructions:
Preheat your oven to 400 degrees.
Wash the arugula and dry it completely. If there is any moisture on the leaves, the salad will not stay crisp.
Place the arugula in a large bowl.
Add the halved cherry tomatoes.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt and black pepper. Pour this mixture over the arugula and tomatoes, and toss to coat.
Cut the baked potato into small pieces and add it to the salad. Toss again.
Serve immediately.
This salad is best enjoyed freshly made, but leftovers will keep in the fridge for a day or two. Just be sure to store it in an airtight container to keep the arugula from wilting
