Arugula Salad with Crispy Potato Croutons and Chili Lime Dressing

Name: Arugula Salad with Crispy Potato Croutons and Chili Lime Dressing
Ingredients: 1.5 pounds (680g) Fingerling Potatoes, sliced ½ inch thick; As Needed Olive Oil Spray; 1 tablespoon (6g) Cumin; 2 teaspoons (5g) Sea Salt; 1 teaspoon (2g) Black Pepper; 2 teaspoons (3g) Oregano; 5 cups (125g) Arugula; ¾ cup (89g) Toasted Pumpkin Seeds; 1 cup (164g) Sweet Corn; ½ cup (60ml) Non-Fat Greek Yogurt; 1/3 cup (80g) Light Mayo; ¼ cup (60ml) Cultured Buttermilk; ½ cup (20g) Cilantro, chopped; 1 each (10g) Chipotle Peppers in Adobo Sauce, chopped fine; 2 tablespoons (30ml) Freshly Squeezed Lime Juice; 1 teaspoon (2g) Garlic Powder; 1 tablespoon (3g) Fresh Chives, chopped fine (Dried Chives can be subbed, just reduce to 2 teaspoons)

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Crispy baby potatoes are seasoned with cumin and oregano before being nestled on a bed of arugula, pumpkin seeds, and grilled corn. This salad is served with a

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Ingredients

1.5 pounds (680g) Fingerling Potatoes, sliced ½ inch thick
As Needed Olive Oil Spray
1 tablespoon (6g) Cumin
2 teaspoons (5g) Sea Salt
1 teaspoon (2g) Black Pepper
2 teaspoons (3g) Oregano
5 cups (125g) Arugula
¾ cup (89g) Toasted Pumpkin Seeds
1 cup (164g) Sweet Corn
½ cup (60ml) Non-Fat Greek Yogurt
1/3 cup (80g) Light Mayo
¼ cup (60ml) Cultured Buttermilk
½ cup (20g) Cilantro, chopped
1 each (10g) Chipotle Peppers in Adobo Sauce, chopped fine
2 tablespoons (30ml) Freshly Squeezed Lime Juice
1 teaspoon (2g) Garlic Powder
1 tablespoon (3g) Fresh Chives, chopped fine (Dried Chives can be subbed, just reduce to 2 teaspoons)