Since we’re super trendy and the weather is absolutely
gorgeous, this week’s recipe celebrates “Meatless Monday” and features grilled
items. So, after you head to the grocery store for some fresh ingredients, fire
up the grill and enjoy this delicious meal. (We won’t tell if you do pair it
with a big steak or some chicken!) If you make this recipe, please snap a photo
and share it with us on Instagram and Facebook using the hashtag #MakeItMonday
Grilled Potato Salad
Ingredients
- 4 large Yukon gold potatoes, sliced 1/4-inch thick
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
- 2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
- 2 navel oranges, peeled and chopped
- 1 small red onion, thinly sliced
- 4 -5 cups arugula, chopped, 2 bunches
- 2 tablespoons red wine vinegar
Directions
Place potatoes in large bowl and toss with about 3
tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary.
Grill potatoes 4 to 5 minutes on each side.
While the potatoes are cooking, combine oranges and red
onion and dress with red wine vinegar and some extra-virgin olive oil.
Remove the potatoes from the grill to the dressed oranges
and onions, toss to coat. When you grill potatoes they will be slightly drier
than when you use other methods of cooking. By adding the potatoes to the
dressing while they are hot, they really will soak in the dressing.
When ready to serve, add the arugula to the potatoes and
toss to distribute.
Love this recipe? Check out others from our friends at the
Food Network!
No comments:
Post a Comment