Best Green Bean Watercress And Walnut Salad Recipes

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GREEN BEANS WITH WALNUTS



Green Beans With Walnuts image

Super yummy dish that can be prepared in advance, and tossed with hot oil just before the dinner is served. Originally submitted to ThanksgivingRecipe.com.

Provided by Tina

Categories     Side Dish     Vegetables     Green Beans

Yield 8

Number Of Ingredients 7

2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste

Steps:

  • Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  • Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
  • Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 10.2 g, Cholesterol 7.6 mg, Fat 16 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 28.1 mg, Sugar 2 g

GREEN BEANS AND WALNUT SALAD



Green Beans and Walnut Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 8

1 orange, zested and juiced
1 lemon, zested and juiced
1/2 cup olive oil
1 tablespoon sugar
Salt and fresh ground pepper
3 pounds haricots verts, blanched
1 red onion, slivered
1 1/2 cups walnuts, toasted

Steps:

  • In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper. Pour dressing over beans and onions. Add orange and lemon zest. Top with toasted walnuts.

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

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.

WATERCRESS AND GREEN BEAN SALAD



Watercress and Green Bean Salad image

Categories     Salad     Bean     Watercress     Boil

Yield serves 4

Number Of Ingredients 9

1/2 teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
1/4 cup packed mint leaves, large leaves torn in half

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.
  • Whisk together the shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
  • Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.

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.

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