Directions:
- Process vinegar, olives, mustard, 1 tsp thyme. Slowly add evoo and 3 tbsps water.
- Heat 2 tbsps oil in skillet and add potatoes, sprinkling with s/p, until browned and tender. Add onion and cook until soft. Stir in remaining thyme. Transfer to plate.
- Reduce heat to low, add vinaigrette and warm.
- Toss 1/2 vinaigrette and arugula. Plate and top with potato mixture, feta, tomatoes. Drizzle with more vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.99 Kcal (2118 kJ) | ||
| Calories from fat | 350.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.99g | 60% | |
|---|---|---|---|
| Cholesterol | 96.8mg | 32% | |
| Sodium | 368.65mg | 15% | |
| Potassium | 522.94mg | 11% | |
| Total Carbs | 16.33g | 5% | |
| Sugars | 6.48g | 26% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 17.67g | 35% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 281.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 190.12 Kcal (796 kJ) | ||
| Calories from fat | 131.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.65g | 60% | |
|---|---|---|---|
| Cholesterol | 36.37mg | 32% | |
| Sodium | 138.52mg | 15% | |
| Potassium | 196.49mg | 11% | |
| Total Carbs | 6.14g | 5% | |
| Sugars | 2.44g | 26% | |
| Dietary Fiber | 1.27g | 13% | |
| Protein | 6.64g | 35% | |
| Vitamin C | 7.5mg | 33% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 7% | |
| Calcium | 105.9mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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