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Send a Meal BlogMonday, July 21 2014
 ingredients
directions
In a covered large saucepan, cook potatoes in enough boiling water to cover about 10 minutes or just until tender; drain. Rinse with cold water and drain again. If desired, cover and chill for up to 24 hours.
In a covered medium saucepan, cook beans in enough boiling water to cover about 10 minutes or just until crisp-tender; drain. Submerse beans in a bowl of ice water to cool quickly; drain again. If desired, cover and chill for up to 24 hours.
For dressing:
In a screw-top jar, combine vinegar, olive oil, shallot, capers, mustard, and black pepper. Cover and shake well. If desired, chill for up to 24 hours.
To serve, if dressing is chilled, let it stand at room temperature for 30 minutes. Arrange arugula on a platter. Arrange potatoes, beans, and tomatoes on top of arugula. Shake the dressing well. Drizzle dressing over vegetables. Makes 10 to 12 servings (about 1/2 cup arugula 1/3 cup potatoes, 1/3 cup green beans, and 1/4 cup tomatoes each).
nutrition information
Per Serving: cal. (kcal) 106, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 15, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 3, vit. A (IU) 874.62, vit. C (mg) 24.21, Thiamin (mg) 0.13, Riboflavin (mg) 0.1, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 49, Potassium (mg) 476, calcium (mg) 40.39, iron (mg) 1.26, Vegetables () 1, Starch () 0.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet      Comments:
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