Best Green Bean And Walnut Salad Recipes

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GREEN BEAN, WALNUT AND FETA SALAD



Green Bean, Walnut and Feta Salad image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 1/2 pounds green beans, trimmed
1 red onion, thinly sliced
1 1/2 cups toasted chopped walnuts
1/2 cup white wine vinegar
3/4 cup olive oil
1 cup feta, crumbled
Freshly cracked black pepper

Steps:

  • Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
  • Add the green beans, onions, and walnuts to a large bowl.
  • In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
  • Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

GREEN BEAN AND WALNUT SALAD



Green Bean and Walnut Salad image

Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. -Deborah Giusti, Hot Springs, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 9

3 pounds fresh green beans, trimmed
3/4 cup chopped walnuts
1/3 cup dried cranberries
VINAIGRETTE:
6 tablespoons olive oil
6 tablespoons red wine vinegar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.

Nutrition Facts : Calories 152 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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.

GREEN BEAN, WATERCRESS AND WALNUT SALAD



Green Bean, Watercress and Walnut Salad image

Categories     Salad     Bean     Mustard     Nut     Tomato     Vinegar     Walnut     Fall     Winter     Watercress     Parsley     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

12 ounces green beans, trimmed, halved diagonally (about 3 cups)
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1/2 cup walnut oil or olive oil
4 bunches watercress, trimmed
1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
1 1/2 cups cherry tomatoes, halved

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.

GREEN BEAN, FETA, WALNUT AND MINT SALAD



GREEN BEAN, FETA, WALNUT AND MINT SALAD image

Categories     Vegetable

Yield 6-8 servings

Number Of Ingredients 11

1 1/2 pounds green beans, cut in half
1 cup chopped walnuts, toasted
1 cup diced red onion
1 cup crumbled feta cheese
Dressing:
1/2 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped fine
1/4 cup white wine vinegar or tarragon vinegar
1 small garlic clove, minced
1/2 teaspoon salt
Freshly ground black pepper

Steps:

  • 1. Bring 2 quarts salted water to a boil in a saucepan over medium heat. Add the green beans and cook them until they are crisp-tender, about 4 minutes. Drain the beans and plunge them immediately into ice water to stop their cooking. Drain them again and pat them dry. 2. Transfer the beans to a shallow serving bowl. Sprinkle with the walnuts, onion, and feta. Chill well. 3. Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and shake to blend. Pour the dressing over the bean mixture, toss thoroughly, and serve.

GREEN BEAN AND WALNUT SALAD (MTSVANI LOBIOS PKHALI)



Green Bean and Walnut Salad (Mtsvani Lobios Pkhali) image

An excellent salad to go with a Russian Barbeque! For a crunchier salad, serve it soon after adding the dressing; for a more piquant flavor, make it the day before to allow the green beans to soak up the flavors of the garlic, vinegar, and walnut .

Provided by Witch Doctor

Categories     Vegetable

Time 1h7m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup ground walnuts
2 medium sized garlic cloves, crushed in a garlic press
2 tablespoons red wine vinegar (to taste)
1 tablespoon fresh lemon juice
1 tablespoon water
3 tablespoons olive oil
1 lb green beans, trimmed and cut crosswise in half
1/2 medium sized red onion, thinly sliced
1/4 cup finely chopped fresh cilantro
salt and pepper, to taste

Steps:

  • In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water, and oil. Mix thoroughly. Let stand for 30 minutes.
  • Bring enough lightly salted water to a boil to cover the beans when added. Add the beans and boil until the beans are tender, about 7 minutes. Drain, refresh under cold running water, and drain again. Pat dry.
  • In a salad bowl, combine the beans and the onion. Add the dressing, cilantro, and more vinegar, if desired. Season to taste with salt and pepper and toss well. Serve either chilled or at room temperature.

Nutrition Facts : Calories 199.4, Fat 16.8, SaturatedFat 2, Sodium 8.5, Carbohydrate 11.7, Fiber 4.8, Sugar 2.6, Protein 3.9

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.

ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING



Arugula and Green Bean Salad with Walnut Oil Dressing image

Categories     Salad     Vegetarian     Walnut     Green Bean     Arugula     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped

Steps:

  • Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.

GREEN BEAN, WALNUT AND EGG SALAD



Green Bean, Walnut and Egg Salad image

How simple is this Green Bean, Walnut and Egg Salad? Two-steps simple: Arrange. Drizzle. That's it. Serves 15.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 15 servings

Number Of Ingredients 6

1 lb. fresh green beans, trimmed, blanched
8 cups loosely packed torn salad greens
4 hard-cooked eggs, cut lengthwise in half
1 cup chopped walnuts
3 Tbsp. chopped fresh chives
1/2 cup KRAFT Honey Mustard Dressing

Steps:

  • Arrange beans and all remaining ingredients except dressing in large serving dish.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.9828 g, Sugar 0 g, Protein 0.5914 g

WARM GREEN BEAN AND WALNUT SALAD



Warm Green Bean and Walnut Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 4

2 tablespoons walnuts, toasted lightly and chopped fine
2 teaspoons white-wine vinegar
2 tablespoons olive oil
3/4 pound green beans, trimmed and cut into 3/4-inch pieces

Steps:

  • In a blender or mini-processor purée 1 tablespoon of the walnuts with the vinegar, the oil, and salt and pepper to taste. In a steamer set over boiling water steam beans, covered, for 5 to 8 minutes, or until they are crisp-tender, transfer them to a bowl, and toss them with the dressing and the remaining chopped walnuts.

MIXED GREENS, POTATO AND GREEN BEAN SALAD WITH WALNUT DRESSING RECIPE - (4.4/5)



Mixed greens, potato and green bean salad with walnut dressing Recipe - (4.4/5) image

Provided by mrivara

Number Of Ingredients 10

1 ounce walnuts (about 1/3 cup)
2 tablespoons white-wine vinegar
2 tablespoons soy 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 mixed greens

Steps:

  • 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.

GREEN BEAN WALNUT AND FETA SALAD



GREEN BEAN WALNUT AND FETA SALAD image

Categories     Salad     Bean     Mint     Summer

Yield 6 people

Number Of Ingredients 10

1 1/2 Pounds fresh Green Beans
3/4 Cup Olive oil
1/2 Cup (packed) fresh mint leaves, finely chopped
1/4 Cup White Wine Vinegar
3/4 tsp Salt
1 clove garlic, minced
1/4 tsp pepper
1 Cup Chopped Walnuts
1 cup Red Onion diced
1 cup crumbled Feta or Grated Parmesan Cheese

Steps:

  • Boil 4 Quartz of water Cook beans till crisp 4 minutes drain and plunge into ice water. Pat dry Make dressing - place oil, mint,vinegar, salt, garlic and pepper in blender and blend Place beans in a shallow bowl. Sprinkle with nuts, onion and cheese . Just before serving, pour dressing over beans and toss.

GREEN BEAN, WALNUT AND FETA SALAD



GREEN BEAN, WALNUT AND FETA SALAD image

Categories     Salad

Number Of Ingredients 10

1 1/2 lbs. fresh green beans, ends trimmed
3/4 c. olive oil
1/2 c. packed fresh mint leaves
1/4 c. white wine vinegar
3/4 tsp. salt
1/2 tsp minced garlic
1/4 tsp/ pepper
1 c. chopped toasted walnuts
1 c. diced red onion
1 c. crumbled feta cheese

Steps:

  • Cook beans in salted boiling water and cook 4 mins. Drain well. Plunge into ice water, drain and pat dry. Combine oil, mint, vinegar, salt, garlic and pepper and process. Arrange beans in shallow glass serving bowl. Sprinkle with nuts, onion, and cheese. Just before serving, pour dressing over and toss thoroughly.

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