ARUGULA, POTATO, AND GREEN BEAN SALAD WITH CREAMY WALNUT DRESSING
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
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
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Health benefits
The arugula potato and green bean salad with creamy walnut dressing recipe offers several health benefits to its consumers. The arugula is a rich source of Vitamin K, which plays a vital role in strengthening bones and reducing the risk of osteoporosis. Additionally, it is a good source of Vitamins A and C, which acts as an antioxidant and protects the cells from damage caused by harmful free radicals. The potatoes, on the other hand, are an excellent source of carbohydrates that provide energy to the body. It is also rich in Vitamin C, which supports immune function and collagen production. The Green beans present in this salad are a low-calorie, high-protein vegetable that is rich in fiber, folate, and Vitamin C, which can help reduce the risk of heart disease and Type 2 diabetes.Ingredients
The arugula potato and green bean salad with creamy walnut dressing recipe consists of the following ingredients:For the salad:
- 1 lb. baby potatoes
- 8 oz. green beans, trimmed and halved
- 5 cups arugula leaves
- 1/4 cup chopped walnuts
For the dressing:
- 1/4 cup Greek yogurt
- 2 tbsp. Dijon mustard
- 1 tbsp. honey
- 1/4 cup chopped walnuts
- 2 tbsp. apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp. chopped fresh parsley
- salt and pepper to taste
Preparation
Preparing the salad:
- Boil the potatoes in a pot of salted water until tender for about 15-20 minutes. Drain and cool it down.
- Trim and halve the green beans and blanch them in boiling water for 1-2 minutes until bright green and crisp-tender. Drain and rinse with cold water.
- In a large mixing bowl, place the arugula leaves and add cooked potatoes, and green beans. Toss lightly to combine.
Preparing the dressing:
- In a small mixing bowl, whisk together Greek yogurt, Dijon mustard, honey, and apple cider vinegar until smooth.
- Slowly drizzle in olive oil as you continue to whisk until the dressing is thick and creamy.
- Stir in chopped walnuts, parsley, salt, and pepper until fully combined.