Thursday, May 18, 2017

Low-FODMAP Arugula & Roasted Potato Salad

Low-FODMAP Arugula & Roasted Potato Salad  /  Delicious as it Looks

We loved living in St. Cloud, Minnesota, but the one thing we missed was Hy-Vee grocery stores. I grew up going to Hy-Vee and now that we are back in Iowa, I'm thrilled to be able to shop at one every week! Hy-Vee has their own magazine called Seasons and I enjoy reading it and getting recipe inspiration.



Low-FODMAP Arugula & Roasted Potato Salad  /  Delicious as it Looks

This recipe is inspired by a recipe I found in HyVee Seasons magazine. I saw right away that it could be low-FODMAP. Both potatoes and arugula (known as rocket lettuce in the Monash App) are low in FODMAPs. They are both very nutritious. Be sure to keep the skins on the potatoes for a hearty taste and more fiber!

I've always been kind of on the fence about arugula. I used to not like the taste of it, but the peppery flavor has grown on me. Especially after eating this recipe. Eating a bite that has both roasted potato and arugula in it is so delicious! The vinaigrette dressing marries the two ingredients together to make a potato salad that's quite different than the traditional. I hope you enjoy!

Low-FODMAP Arugula & Roasted Potato Salad  /  Delicious as it Looks



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Arugula & Roasted Potato Salad
Low-FODMAP, Gluten-Free, Vegan, Dairy-Free, Egg-Free
serves 4

Ingredients

4 medium russet potatoes, scrubbed and cut into thin wedges
2 tablespoons olive oil, divided
1 teaspoon dried, crushed rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons pure maple syrup
1/2 teaspoon Dijon mustard
4 cups arugula

Directions

  1. Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil and coat with cooking spray.
  2. In a large bowl, toss together the potato wedges, 1 tablespoon olive oil, rosemary, salt and pepper. Spread potatoes out in a single layer on the prepared cookie sheet. Bake 30 minutes, or until golden brown, turning over about halfway through.
  3. To make the dressing, in a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, vinegar, maple syrup and Dijon.
  4. Place the arugula in a large serving bowl or dish. Toss with the roasted potatoes and dressing. Serve warm.
Adapted from Hy-Vee.



5 comments:

  1. This comment has been removed by the author.

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  2. Oops. In my last comment I said I love Brussels sprouts. I meant arugula. My brain.
    I also really like HyVee Seasons magazine. I have every issue from 2012 to 2016. Is that weird?

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    1. Nope, it's not weird. It's a good magazine!

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  3. We tried this last night and really enjoyed it. The dressing is a really lovely change from anything I've had (although I've never had a honey mustard dressing, which is probably similar). I was hesitant to put in the maple syrup, but it was really nice. We did use white balsamic vinegar instead of white wine vinegar because we had it around and I saw that it was in the original recipe. I have a feeling we'll be making the dressing for "regular" salad too.

    And I'll second Hy-Vee being a great grocery store. :-)

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    1. So glad you enjoyed it! Thanks for the comment.

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