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Roasted Fingerling and Tomato Salad with Green Beans and Arugula

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Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light lunch.

Source: Martha Stewart Living, June 2008
Servings

Ingredients

FOR THE SALAD

FOR THE DRESSING

Directions

Cook's Notes

To ensure maximum flavor, toss potatoes with dressing while they're still warm.

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Reviews

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How would you rate this recipe?
18
  • flutestar
    9 JUN, 2008
    This was divine! My fifteen year old son loved it, as did my husband. I followed directions as closely as possible and it was not hard to do at all! My husband told me it was as good as any dish at our favorite gourmet restaurant!
    Reply
  • Fatouch
    3 JUN, 2008
    I prepared the Potatoes early in the morning and stored them in aluminum foil till I was ready to serve ...it received lots of raves. very easy - the only thing I changed was the shallot I did not have. perfect for picnic as well to be tossed on location.
    Reply

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