Fine Lines

Volume 2, Issue 1

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Page 14 of 15 15 Serves 4 Arugula, White Bean, and Potato Salad This fresh potato salad is packed with both gut- healthy fiber and prebiotics. Cooked and cooled potatoes are high in resistant starch, a prebiotic that helps feed beneficial gut bacteria. 1 pound small red or blue potatoes, halved ¼ cup + 2 teaspoons olive oil, divided ¼ teaspoon salt ¼ teaspoon freshly ground pepper ¼ teaspoon smoked paprika ¼ cup uncooked quinoa 1 (15 ounce) can white beans, drained and rinsed 1/3 cup toasted slivered almonds 8 cups arugula 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard Preheat oven to 400 degrees F. Toss the halved potatoes with 2 teaspoons olive oil, salt, pepper, and smoked paprika. Place in a single layer on a baking sheet and roast for 25–30 minutes until tender. Remove and let cool slightly. While the potatoes are cooking, place the quinoa and 1/2 cup water in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender, about 12 minutes. Remove from heat and let stand an additional 5 minutes before fluffing with a fork. Combine potatoes, quinoa, white beans, slivered almonds, and arugula in a large bowl. For the dressing, whisk together the vinegar, garlic, Dijon mustard, and a generous pinch of salt and pepper in a small jar or container. Continue to whisk, slowly drizzling in the remaining ¼ cup olive oil until a creamy dressing forms. Pour dressing over salad, gently toss, season to taste, and serve.

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