How To Make Arugula, Potato, and Green-Bean Salad with Creamy Walnut Dressing
This green-bean salad has the heft of potatoes and the freshness of arugula. Walnuts are added for a more interesting texture and an overall delicious dish.
Serves:
Ingredients
- 1ozwalnuts
- 2tbspwhite-wine vinegar
- 2tbspnonfat plain yogurt
- 1tspDijon mustard
- 1tspcoarse salt
- freshly ground pepper
- 2tbspwalnut oil
- 1½lbsfingerling potatoes
- 6ozharicots verts,or other green beans
- 3ozbaby arugula
Instructions
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Preheat oven to 375 degrees F. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, which will be about 8 minutes. Let cool slightly. Finely chop, and set aside.
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Whisk together vinegar, yogurt, mustard, 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.
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Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender. Using a slotted spoon, transfer potatoes to a colander to drain. Set aside.
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Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green. Using a slotted spoon, transfer to ice-water bath to stop the cooking.
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Transfer to a cutting board, and cut into 2-inch pieces. Arrange arugula, potatoes, and green beans on a platter. Season with remaining salt and pepper. Drizzle with dressing; toss to coat.
Nutrition
- Calories: 132.16kcal
- Fat: 5.95g
- Saturated Fat: 0.58g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.12g
- Polyunsaturated Fat: 3.93g
- Carbohydrates: 17.80g
- Fiber: 2.98g
- Sugar: 1.97g
- Protein: 3.21g
- Cholesterol: 0.08mg
- Sodium: 254.49mg
- Calcium: 48.70mg
- Potassium: 473.90mg
- Iron: 1.20mg
- Vitamin A: 20.34µg
- Vitamin C: 21.03mg
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