Warm Fingerling Salad With Arugula

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  • Serves: 4
  • Cal: 402
  • By: Tiffany Cain and Mae Schrey, Weinhard Café Dayton, Washington
Warm Fingerling Salad With Arugula


  • 2 cups fresh arugula
  • 1/3 cup walnuts, toasted
  • 2 medium garlic cloves, peeled and chopped
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 2 pounds Washington Russian Banana or Ruby Crescent fingerling potatoes

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