Arugula, Potato, And Green Bean Salad With Walnut Dressing – a delicious recipe with white-wine vinegar, yogurt, mustard, walnuts, salt, walnut oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.
2
2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.
3
3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.
4
4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.
264
kcal
Calories
11
g
Fat
35
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons white-wine vinegar, 2 tablespoons plain low-fat yogurt, 1 teaspoon Dijon mustard, 1/3 cup walnuts, toasted and finely chopped, and more.
Yes, Arugula, Potato, And Green Bean Salad With 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.
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