Grilled Potato & Arugula Salad Recipe

Grilled Potato & Arugula Salad Recipe photo by Taste of Home

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Looking for a new twist on an old picnic classic? This colorful potato salad has both sweet and Yukon Gold potatoes, fresh greens, some Cajun heat and a cool yogurt dressing. —Nancee Melin, Tucson, Arizona

This recipe is:

Diabetic Friendly

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Grilled Potato & Arugula Salad Recipe

Prep: 30 min. Grill: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

2 medium sweet potatoes
2 medium Yukon Gold potatoes
4-1/2 teaspoons Cajun seasoning, divided
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup plain yogurt
4-1/2 teaspoons lemon juice
2 garlic cloves, minced
3 cups fresh arugula or baby spinach
1 cup grape tomatoes
1/2 cup pitted Greek olives, sliced
6 green onions, chopped

Directions

Pierce sweet potatoes and Yukon Gold potatoes; microwave, uncovered, on high for 4 minutes, turning once.
When potatoes are cool enough to handle, peel and cut into 1/2-in. slices. Sprinkle with 4 teaspoons Cajun seasoning, 1/8 teaspoon salt and 1/8 teaspoon pepper.
Place potato slices on a grilling grid; transfer to grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning occasionally.
In a large bowl, combine the yogurt, lemon juice, garlic and remaining Cajun seasoning, salt and pepper. Gently fold in the arugula, tomatoes, olives, onions and potatoes. Yield: 8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 cup equals 116 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 535 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Grilled Potato & Arugula Salad in Taste of Home August/September 2010, p33