Serves 10-12

• 3 lbs variety fingerling potatoes
• 1 Tbsp fresh rosemary, finely chopped
• 2 Tbsp fresh chives, finely chopped
• 2 Tbsp oregano, chopped
• 1 C feta cheese, crumbled
• 2 C arugula microgreens or chiffonade chopped Arugula
• 2 Tbsp organic sunflower oil
• fresh ground pepper and salt
• Salad Girl Organic Lemony Herb Vinaigrette

Preparation:

Cut potatoes into bite-size cubes. Place in large mixing bowl and blend with sunflower oil, 1/2 Tbsp rosemary, 1 Tbsp chives, 1/2 Tbsp oregano, a dash of salt and pepper, and 2 Tbsp of Salad Girl Lemony Herb. Roast at 400F for 45 minutes and then cool. 

Toss with remaining herbs, feta, arugula, and 1/4 C Salad Girl Lemony Herb. Refrigerate until ready to serve.

Enjoy!