Adapted from “Plenty” 2 cooked potatoes, sliced into ¼ inch pieces 12 oz. bacon, cut into small pieces 1 bunch kale, stems removed, chopped somewhat finely 4 eggs Mustard dressing: ¼ c. olive oil 1 ½ t. balsamic vinegar 1 t. mustard ½ t. honey Salt and pepper Heat 3 T. olive oil and fry […]
Blue Potato Salad with Beets and Arugula
Adapted from Gluten Free Life website 2 lbs. blue potatoes, quartered (you could also use red or yellow potatoes) 1 c. cooked, peeled and diced beets 1/2 c. minced red onion 2 c. baby arugula leaves 1/2 c. coarsely chopped, toasted walnuts 1/2 c. crumbled parmesan cheese (you could also try blue cheese or another […]
