Best 3 Arugula Potato And Green Bean Salad With Walnut Dressing Recipes
Craving a dish that combines zesty greens, tender vegetables, and a nutty dressing? Look no further than the enticing arugula potato and green bean salad with walnut dressing. This vibrant salad boasts a harmonious blend of textures and flavors, featuring peppery arugula, crispy roasted potatoes, crisp green beans, and a luscious walnut dressing that ties all the elements together. Get ready to embark on a culinary journey that celebrates the bounty of fresh produce and the magic of a well-crafted dressing.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Categories potato salad arugula salad recipes green beans walnut dressing summer salads
Yield 8
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.
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.
Tips:
- Choose the right potatoes. For this salad, small, waxy potatoes like Yukon Golds or Red Bliss are best. They hold their shape well when cooked and have a creamy texture.
- Cook the potatoes properly. To prevent them from becoming mushy, cook the potatoes until they are just tender. You can do this by boiling them in salted water or roasting them in the oven.
- Use fresh, crisp vegetables. Arugula, green beans, and bell peppers are all great choices for this salad. Make sure they are fresh and crisp before you add them to the salad.
- Make the walnut dressing ahead of time. This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to a week.
- Serve the salad immediately. This salad is best when it is served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.
Conclusion:
This arugula, potato, and green bean salad is a delicious and healthy side dish that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at your table. With its zesty walnut dressing, this salad is a great way to add some extra nutrition and flavor to your next meal.
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