Arugula, Potato, And Green Bean Salad With Creamy Walnut Dressing Recipe

Name: Arugula, Potato, And Green Bean Salad With Creamy Walnut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce walnuts (about 1/3 cup); 2 tablespoons white-wine vinegar; 2 tablespoons nonfat plain yogurt; 1 teaspoon Dijon mustard; 1 teaspoon coarse salt; Freshly ground pepper; 2 tablespoons walnut oil; 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds; 6 ounces haricots verts or other green beans, trimmed; 3 ounces baby arugula

Servings: persons

1 ounce walnuts (about 1/3 cup)
2 tablespoons white-wine vinegar
2 tablespoons nonfat plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots verts or other green beans, trimmed
3 ounces baby arugula

1
Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside.
2
Whisk together vinegar, yogurt, mustard, 1/2 teaspoon salt, and the toasted nuts in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
3
Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Set aside.
4
Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces.
5
Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ounce walnuts (about 1/3 cup), 2 tablespoons white-wine vinegar, 2 tablespoons nonfat plain yogurt, 1 teaspoon Dijon mustard, and more.

Yes, Arugula, Potato, And Green Bean Salad With Creamy Walnut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula, Potato, And Green Bean Salad With Creamy Walnut Dressing

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