CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing

pat's
recipe box


Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: SALADS
    Prep Time:       Cook Time:       Total Time:  

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

Directions
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.

serves 8


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Green Bean, Walnut And Feta Salad
   by sgre52160



1 1/2 lbs green beans Bring 4 quarts salted water to a boil in a 6 quart saucepan over medium high heat. Add green beans and cook until crisp tender, about 4 minutes. Drain well, then plunge into




Potato Salad ~ Olive And Green Bean
   by kathiecooks



6-8 slices of apple-wood smoked bacon, or your favorite brand. Diced ham can also be substituted for bacon. 1 large vidalia onion-diced small 1 glove of garlic minced 4 cups frozen or fresh gr




Shrimp And White Bean Salad With Creamy Lemon-dill Dressing
   by ICOOK2



3 Tbs. reduced-fat mayonnaise 2 Tbs. plain fat-free yogurt 1 Tbs. fresh lemon juice, divided 1 1/2 tsp. chopped fresh dill 1/4 tsp. salt, divided 1/4 tsp. freshly ground black pepper 3/4 C




Warm Bean & Arugula Salad
   by ICOOK2



1 ounce prosciutto, thinly sliced, cut into strips 1/4 cup extra-virgin olive oil 1 medium red onion, finely chopped 4 cloves garlic, minced 2 15-ounce cans white beans, rinsed 1/3 cup reduc




Strawberry And Arugula Salad With Hazelnut Dressing
   by sgre52160



1/2 cup hazelnuts (3 oz) 1 tbsp sherry vinegar 1 1/2 tsp fresh lemon juice 1 tsp minced shallot and sugar Salt and pepper, to taste 2 tbsp canola oil 2 tsp hazelnut oil 3/4 lb arugula, tough st





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.