Arugula, Potato, And Green Bean Salad With Creamy Walnut Dressing
Arugula, Potato, And Green Bean Salad With Creamy Walnut Dressing might be just the side dish you are searching for. One serving contains 566 calories, 14g of protein, and 28g of fat. This recipe serves 2. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 32 minutes. If you have baby arugula, walnuts, walnut oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
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.