Red, White and Blue Salad with Avocado

1. Bring a large saucepan of water to a boil. Add potatoes and cook until just soft, about 10 minutes. Drain and, when cool enough to handle, peel off potato skins using your fingers or a paring knife. Cut potatoes into 1/2-inch dice and set aside.
2. Preheat oven to 350°F. Toss pita bread pieces with olive oil, salt and pepper and spread out in a single layer on a baking sheet. Place in oven and bake for 8 minutes, or until crisp and golden. Remove from oven and set aside to cool to room temperature.
3. Combine potatoes, pita chips, avocados, cucumbers, tomatoes, scallions and feta cheese in a large mixing bowl.
4. To assemble the salad, place equal amounts of arugula on each plate and top with the potato mixture.
5. Add vinaigrette to taste, toss thoroughly, and serve.

Vinaigrette Instructions

1. Slice ends off lemons and stand upright on a cutting board. In a downward motion, cut away lemon peel and outer membrane, exposing fruit.
2. Working over a bowl to catch the juices, separate the lemon sections by slicing with a knife between membranes. Remove and discard seeds.
3. Transfer lemon segments and juices to a blender with lemon zest, vinegar, salt and pepper and combine thoroughly. With motor still running, slowly drizzle in olive oil. Taste and adjust seasonings as necessary. Refrigerate until ready to use.

Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com