Potaoes and arugula
Put potatoes in microwave in a jug with water to cover for 8 minutes on high. When softened drain and sauté in pan with rosemary and oil. Add onions when nearly cooked to prevent them charring. Place vinegar , mustard, and 1/2 tsp salt in small bowl. Stir until mustard blended into vinegar. While stirring drizzle in extra virgin oil. Toss potatoes , arugula and dressing, eat immediately .
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 102 | ||
Calories from Fat: 89 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 90.8mg | 3 % | |
Potassium 80mg | 2 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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