Best Arugula Potato And Green Bean Salad With Creamy 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.

Categories     potato salad     arugula     salad recipes     green beans     walnut dressing     summer salads

Yield 8

Number Of Ingredients 10

1 oz. walnuts
2 tbsp. white-wine vinegar
2 tbsp. nonfat plain yogurt
1 tsp. Dijon mustard
1 tsp. Coarse salt
freshly ground pepper
2 tbsp. walnut oil
1 1/2 lb. fingerling potatoes
6 oz. haricots verts or other green beans
3 oz. 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.

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.

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



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

Categories     Vegetable     Side

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.

POTATO-BEAN SALAD WITH HERB DRESSING



Potato-Bean Salad with Herb Dressing image

My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. -Chris Cummer, Bayonne, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1 pound potatoes (about 2 medium), peeled and cubed
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
DRESSING:
1/3 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Creole mustard
1 tablespoon minced chives
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely., In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.

Nutrition Facts : Calories 109 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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Arugula, potato, and green bean salad with creamy walnut dressing is a refreshing, nutrient-dense salad that is easy to make and delicious to eat. It is a perfect salad recipe for summer or spring seasons when fresh greens and vegetables are abundant in the market. This salad is not only tasty but also a powerhouse of Vitamins and minerals essential for the proper functioning of the body.

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.

Serving

To serve, spoon the creamy walnut dressing over the salad and toss lightly until evenly coated. Sprinkle chopped walnuts on the top to add a crunch. Arugula potato and green bean salad with creamy walnut dressing is now ready to serve as a side dish or a light main course.

Conclusion

In conclusion, the arugula potato, and green bean salad with creamy walnut dressing recipe is an excellent addition to any nutritious and delicious diet. With its combination of fresh greens and vegetables, roasted potatoes, and creamy walnut dressing, it provides all the necessary nutrients in one delicious bowl. Therefore, it is a perfect recipe for a healthy lifestyle.
Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing is a mouth-watering dish that is perfect for any season, particularly summer. This salad is a perfect blend of flavors and textures that will elevate your dining experience. The greens in this salad are peppery and provide a zing, the roasted potatoes are crispy, and the beans provide a delightful crunch. The creamy walnut dressing used in this dish adds a nutty and rich flavor. Here are some valuable tips to ensure that your salad is perfect.

Tip 1: Prepare the Ingredients Beforehand

To save time, prep your ingredients ahead of time. Cut your potatoes into small cubes, trim your green beans, and wash your arugula. Roast the potatoes until they are golden brown, blanch the green beans, and let them cool. Store them in separate containers until you are ready to toss the salad. This will make the salad preparation process quicker.

Tip 2: Choose the Right Arugula

When making this salad, it is essential to choose the right type of arugula. You should select the baby arugula instead of the mature one as it is more tender and has a mild peppery taste. In addition, baby arugula leaves are smaller and have a fantastic texture when used in salads. Ensure you rinse the baby arugula thoroughly before using it to remove any dirt or debris.

Tip 3: Cook the Potatoes to Perfection

The potatoes in this salad should be roasted until they are crispy on the outside and tender on the inside. Before roasting, ensure that the potato cubes are of the same size so that they cook evenly. Spread the potato cubes in a single layer on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes, and sprinkle salt and pepper for seasoning. Place the baking sheet in the oven and roast the potatoes for 20 to 25 minutes until they are golden brown. Flip the potato cubes halfway through to ensure they cook evenly.

Tip 4: Blanch the Green Beans

To preserve the texture and color of the green beans, you should blanch them instead of boiling. Blanching is the process of cooking vegetables quickly in boiling water and then placing them in ice-cold water to stop the cooking process. This process ensures the vegetables retain their crunch and bright color. Boil a pot of salted water and add the trimmed green beans. Cook for two minutes, then strain the water and immediately place the green beans in ice water. Once cooled, drain and set them aside.

Tip 5: Make the Creamy Walnut Dressing

The creamy walnut dressing adds rich and nutty flavors to the salad, making it more delightful. The dressing is easy to make and can be prepared ahead of time. In a blender or food processor, blend together walnuts, yogurt, garlic, lemon juice, honey, and olive oil. Add salt and pepper to taste. Blend until the mixture is smooth and creamy. If the dressing is too thick, add water in small increments until you achieve the desired consistency.

Tip 6: Toss the Salad with Care

When ready to serve, toss the salad ingredients together in a large bowl. Add the arugula, roasted potatoes, and blanched green beans. Drizzle the creamy walnut dressing over the salad and toss gently to coat evenly. Do not overmix as this could cause the potatoes to break up and the salad to become mushy.
Conclusion
Arugula Potato and Green Bean Salad with Creamy Walnut Dressing is a delightful dish that is easy to prepare and perfect for any occasion. The salad ingredients are easy to find, and the creamy walnut dressing adds a rich and nutty flavor that enhances the taste of the ingredients. By following these tips, you can ensure that your salad is perfect and a hit at any gathering.

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