Arugula Potato And Green Bean Salad With Walnut Dressing Recipes

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ARUGULA, POTATO, AND GREEN BEAN SALAD WITH CREAMY WALNUT DRESSING



Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing image

The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 122 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 162 g

ARUGULA, POTATO, AND GREEN BEAN SALAD WITH WALNUT DRESSING



Arugula, Potato, and Green Bean Salad with Walnut Dressing image

Categories     Salad     Potato     Side     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Lunch     Walnut     Green Bean     Arugula     Healthy     Low Cholesterol     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 9

2 tablespoons white-wine vinegar
2 tablespoons plain low-fat yogurt
1 teaspoon Dijon mustard
1/3 cup walnuts, toasted and finely chopped
Coarse salt and 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

Steps:

  • 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. 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. 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. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.

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